Fettuccine Ai Funghi Recipes

FETTUCCINE AL FUNGHI

Fettuccine Al Funghi image

Make and share this Fettuccine Al Funghi recipe from Food.com.

Provided by Terese

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

500 g mushrooms, sliced
375 g fettuccine or 375 g tagliatelle pasta noodles
50 g butter
1 tablespoon extra virgin olive oil
1 large fresh chili peppers or 1 large chili paste
2 tablespoons flat-leaf Italian parsley, finely chopped
1/2 teaspoon grated nutmeg
150 ml cream
2 tablespoons parmesan cheese
fresh ground black pepper

Steps:

Add pasta to a pot of salted boiling water.
Meanwhile place oil and butter in a pan.
Once the butter is melted add the mushrooms and allow them to sauté over a medium heat for about 2 minutes.
Remove from the pan.
To the pan add the chopped chili, nutmeg, cream parmesan and pepper.
Once the pasta is cooked, drain and toss it into the sauce, add to the pan, the cooked mushrooms and parsley and mix well.
Place in a warm bowl and serve.
You can add more nutmeg and cheese to taste if you wish.

Nutrition Facts : Calories 586.5, Fat 26.1, SaturatedFat 13.1, Cholesterol 132.8, Sodium 152.1, Carbohydrate 71.7, Fiber 4.2, Sugar 3.4, Protein 18.2

LINGUINI AI FUNGHI

Linguini ai Funghi image

Provided by Food Network

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Kosher salt
Olive oil-flavored nonstick cooking spray
1 teaspoon minced garlic
3 tablespoons minced onion
3 cups (20 ounces) button mushrooms, sliced 1/4-inch thick
1 dried shiitake or other dried mushroom
1 ounce brandy
2 cups fat-free low-sodium chicken stock
1/2 cup evaporated skim milk
1 pinch ground cinnamon
1 pinch ground nutmeg
8 ounces whole-wheat linguini
3 1/2 teaspoons arrowroot
1 ounce freshly grated Parmigiano-Reggiano

Steps:

Boil 6 quarts of water in a large pot. Once the water is boiling, add 2 tablespoons salt. Preheat the oven to 350 degrees F.
Add 3 quick sprays of nonstick cooking spray to a large ovenproof saute pan or small roasting pan over medium heat. Once hot, add the garlic and onions, then cover and cook, stirring occasionally, until they have softened, about 2 minutes. Add 1 1/2 cups of the mushrooms and stir, then cover and cook until the mushrooms begin to steam, about 1 minute. Transfer the pan to the oven and cook, covered, until the mushrooms are soft, about 5 minutes. Grate the dried mushroom into the pan.
Add the brandy, chicken stock and evaporated skim milk and bring to a simmer, then cook for about 5 minutes to let the flavors combine. Add the cinnamon and nutmeg.
Meanwhile drop the pasta into the boiling water and cook to al dente according to the package instructions.
Mix the arrowroot with 1 teaspoon of water, then add to the mushrooms and simmer, gently stirring, until thickened, about 1 minute. Add half the cheese and stir into the sauce. Drain the pasta and add to the sauce along with the remaining sliced mushrooms; cook over high heat, stirring, until the pasta holds the sauce. Divide the pasta among 4 bowls and sprinkle evenly with the remaining cheese.

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