Fettuccine With Wild Mushrooms Recipes

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FETTUCCINE WITH WILD MUSHROOMS



Fettuccine With Wild Mushrooms image

Provided by Moira Hodgson

Categories     dinner, weekday, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1/2 ounce dried porcini
1 pound fresh wild mushrooms
1 clove garlic, minced
2 large shallots, minced
3 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon fresh thyme leaves
Coarse salt and freshly ground pepper to taste
1/2 cup dry white wine
3/4 pound fettuccine
Truffle oil (optional)
2 tablespoons creme fraiche
2 tablespoons chopped parsley
Freshly grated Parmesan cheese

Steps:

  • Soak porcini in cup of boiling water 30 minutes. Trim stalks from the fresh mushrooms, wash off grit under cold running water and slice into one-and-a-half-inch pieces.
  • Using a large skillet, soften the garlic and the shallots in two tablespoons butter and oil. Meanwhile, bring six quarts salted water to a boil.
  • Strain the porcini through a paper towel, reserving the soaking liquid. Chop the porcini and add them to the skillet with the thyme, salt and pepper and white wine. Cook over moderate heat, stirring occasionally, for about 20 minutes. Add the porcini cooking liquid and continue to cook over moderate heat until it has almost evaporated.
  • Meanwhile, cook the fettuccine until al dente. Drain and toss in a heated bowl with the remaining tablespoon butter (you could use truffle oil instead).
  • Over moderate heat, stir the creme fraiche into the mushrooms. Correct seasoning and pour them over the fettuccine. Toss, sprinkle with parsley and serve. Pass the cheese separately.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 6 grams, Carbohydrate 83 grams, Fat 15 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 690 milligrams, Sugar 7 grams, TransFat 0 grams

FETTUCCINE WITH WILD MUSHROOMS



Fettuccine With Wild Mushrooms image

Make and share this Fettuccine With Wild Mushrooms recipe from Food.com.

Provided by Kim127

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

6 tablespoons butter
1 small onion, finely chopped
4 garlic cloves, minced
12 ounces mushrooms, roughly chopped (mixture of oyster and shiitake)
salt and pepper
1 cup heavy cream
2 tablespoons chopped fresh thyme
2 tablespoons lemon juice
2 teaspoons soy sauce
1 lb cooked fettuccine pasta
parmesan cheese

Steps:

  • Melt butter in large skillet over medium heat.
  • Cook onions and garlic (with salt and pepper to taste) until lightly golden.
  • Add mushrooms, turn up heat, and cook, stirring and tossing frequently, until soft, about 2 minutes.
  • Pour in cream and add thyme; boil for 5 minutes to thicken.
  • Stir in lemon juice and soy sauce and remove from heat.
  • Pour sauce over hot linguine and toss well.
  • Top with Parmesan cheese.

Nutrition Facts : Calories 720, Fat 42.3, SaturatedFat 25.1, Cholesterol 210.2, Sodium 377.5, Carbohydrate 70.2, Fiber 1.4, Sugar 2.8, Protein 17.7

FETTUCCINE WITH WILD MUSHROOMS



Fettuccine with Wild Mushrooms image

Looking for a classic Italian cuisine dinner? Then check out this pasta made with mushroom sauce - ready in an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 9

1 cup hot water
1 package (about 1 oz) dried porcini or cèpe mushrooms
2 tablespoons olive or vegetable oil
1 small onion, chopped (1/4 cup)
2 cloves garlic, finely chopped
1 cup whipping (heavy) cream
1/2 teaspoon salt
8 oz uncooked fettuccine
Coarsely ground pepper

Steps:

  • In small bowl, pour water over mushrooms. Let stand 30 minutes; drain.* Coarsely chop mushrooms. Cook and drain fettuccine as directed on package; keep warm.
  • Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook mushrooms, onion and garlic in oil, stirring occasionally, until onion is tender. Stir in whipping cream and salt. Heat to boiling; reduce heat to low. Simmer uncovered 3 to 5 minutes, stirring occasionally, until slightly thickened.
  • Return fettuccine to saucepan. Pour sauce over fettuccine; toss until fettuccine is well coated. Serve with pepper.

Nutrition Facts : Calories 450, Carbohydrate 41 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 1/2 g

FRESH HOMEMADE PASTA WITH WILD MUSHROOMS



Fresh Homemade Pasta with Wild Mushrooms image

Provided by Food Network

Yield 6 appetizers or 4 main course

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 tablespoons chopped shallots
1 tablespoon chopped garlic
1/4 teaspoon red pepper flakes
2 ounces dried porcini mushrooms, washed and rehydrated
1/2 pound cremini mushrooms, cleaned and sliced
Salt and freshly ground pepper to taste
1/2 cup heavy cream
6 to 8 quarts water
2 tablespoons salt
1 pound pasta, such as fettucine
2 tablespoons shredded fresh basil leaves
3 tablespoons pine nuts, toasted
1/4 cup freshly grated Parmesan cheese

Steps:

  • In a saute pan, heat the olive oil over medium heat. Add the shallots, garlic, red pepper and quickly saute being careful to avoid browning or burning. Add the mushrooms, season with salt and pepper and saute together for 5 minutes. Add the cream, reduce the heat to prevent the cream from scorching and cook for several minutes while the pasta cooks.
  • Bring the water to a rolling boil in a large pot and add the salt. Add the pasta to the boiling water.
  • To the mushrooms, add the basil, pine nuts and Parmesan cheese. The pasta will cook in several minutes after returning to the boil. Add the cooked pasta to the sauce and serve.

PASTA WITH WILD MUSHROOM SAUCE



Pasta with Wild Mushroom Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, minced
1 sprig marjoram, plus more for garnish
1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced
1 cup Mushroom Stock, recipe follows
1 cup heavy cream
Salt
Freshly ground black pepper
1 pound bucatini
Grated Parmesan
2 cups chicken stock
1/2 cup mushroom trimmings, stems, or pieces

Steps:

  • In a large stock pot, bring salted water to a boil.
  • In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
  • Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
  • Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.

FETTUCCINE WITH WILD MUSHROOM SAUCE



Fettuccine with Wild Mushroom Sauce image

Categories     Garlic     Mushroom     Pasta     Sauté     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

2 cups hot water
1 ounce dried porcini mushrooms
2 tablespoons olive oil
1 pound mixed fresh wild mushrooms (such as oyster, crimini and shiitake with tough stems trimmed), sliced
4 large garlic cloves, chopped
3 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
3/4 cup canned low-salt chicken broth
8 tablespoons freshly grated Parmesan cheese
3/4 pound fettucine

Steps:

  • Combine water and porcini in medium bowl. Let stand until porcini soften, about 40 minutes. Drain; reserve soaking liquid. Chop porcini coarsely.
  • Heat oil in heavy large skillet over medium-high heat. Add fresh mushrooms and garlic and sauté until brown, about 6 minutes. Add porcini and sauté until fragrant, about 4 minutes. Add butter and thyme; stir 1 minute. Add broth and 1 1/4 cup reserved mushroom soaking liquid. Boil until sauce thickens slightly, about 5 minutes. Mix in 4 tablespoons cheese. (Can be prepared 1 hour ahead. Let stand at room temperature.)
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Bring sauce to simmer over medium-high heat.
  • Drain pasta. Add to sauce; toss. Season with salt and pepper. Transfer pasta to bowl. Top with 4 tablespoons cheese.

WILD MUSHROOM FETTUCCINE



Wild Mushroom Fettuccine image

Make and share this Wild Mushroom Fettuccine recipe from Food.com.

Provided by Mary Jenny

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb wild mushroom (porcini, cremini, oyster, shiitake etc)
3/4 lb fettuccine
2 tablespoons unsalted butter
2 tablespoons olive oil
3 garlic cloves, rough chopped
1/2 teaspoon red pepper flakes
2 tablespoons fresh Italian parsley, rough chopped
1/2 cup freshly grated parmesan cheese
1/4 cup toasted pine nuts
sea salt & fresh ground pepper

Steps:

  • Bring a large pot of generously-salted (very important as this dish is so simple) water to a boil and cook pasta to just under al dente according to package instructions. If the package says 9 minutes, take out around 7. Reserve 1 cup of starchy pasta water before straining.
  • In a dry, heavy-bottom skillet set over medium-high heat, brown mushrooms in batches until golden and crisp. I browned each variety of mushroom on its own as they may have different moisture levels. It should take about 6-7 minutes per batch to get them nice and golden - don't rush this part. It's the big flavour maker!
  • Once all your mushrooms have been browned, remove everything from the pan. Add the butter and olive oil to pan and let it get shimmering and hot. Add the garlic and let it cook until fragrant, 1 minute. Add the mushrooms, parsley and red pepper flakes and sauté until everything is combined, 1-2 minutes. Remove from heat.
  • Strain pasta (don't forget to reserve 1 cup starchy water), and add back to large pot. Scoop the mushroom mixture into the pasta, making sure to really scrape all the good bits from the pan, with the Parmesan cheese and 1/4 cup of starch water and toss. If it's too dry, add more water a little at a time until you've got a nice, loose mushroom sauce coating all the noodles. Taste for seasoning and add salt if needed.
  • Garnish each serving with pine nuts, extra cheese, parsley and fresh ground pepper.
  • For more information visit mushrooms.ca.

Nutrition Facts : Calories 579.3, Fat 26.1, SaturatedFat 8.2, Cholesterol 98.1, Sodium 217.3, Carbohydrate 67.2, Fiber 4.4, Sugar 4.3, Protein 21.9

CHEESE FETTUCCINE, WITH WILD MUSHROOMS



Cheese Fettuccine, With Wild Mushrooms image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 10m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons olive oil
2 cloves garlic, crushed
1/4 pound fresh porcini, shiitake, golden oak or black forest mushrooms, sliced
1 pound fresh fettuccine
2 tablespoons butter
Salt and freshly ground black pepper
2/3 cup freshly grated parmagiano-reggiano

Steps:

  • Heat the oil in a skillet. Add the garlic and saute until lightly browned. Remove the garlic.
  • Add the mushrooms and saute over high heat until lightly browned. Set aside.
  • Bring at least four quarts of water to a rolling boil, add the fettuccine and cook about two minutes after the water returns to a boil. Drain, transfer to a warm bowl and toss with butter. Season the pasta with salt and pepper.
  • Briefly reheat the mushrooms and add them to the fettuccine, toss again, add the cheese and toss once more. Serve at once with extra cheese on the side for those who wish it.

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Servings 12
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