Fettuccini With King Oyster Mushrooms Recipes

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FETTUCCINE WITH MUSHROOMS



Fettuccine with Mushrooms image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 13

Salt
1 pound fettuccine
1/4 cup extra-virgin olive oil
1 1/4 pounds mixed mushrooms, thinly sliced
2 to 3 garlic cloves, chopped
3 tablespoons chopped fresh thyme leaves
2 tablespoons thinly sliced fresh sage leaves or 2 teaspoons rubbed or ground dried sage
Freshly ground black pepper
Freshly grated nutmeg
1/2 cup Marsala or dry white wine
1/2 cup cream or 1 cup fresh ricotta
A generous handful fresh flat-leaf parsley, finely chopped
A generous handful grated Pecorino Romano

Steps:

  • Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
  • Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway through the cooking. Season the mushrooms with salt and pepper, to taste, and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Stir in the cream, (or if you prefer, top the pasta with a dollop of ricotta at serving time). Stir in the reserved pasta cooking water, about 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.
  • Drain the pasta and toss with sauce, parsley, and cheese. Transfer the pasta to a serving bowls and top each with a dollop of ricotta, if using, for mixing into the fettuccine as you eat.

FETTUCCINI WITH KING OYSTER MUSHROOMS



Fettuccini with King Oyster Mushrooms image

Provided by Roger Mooking

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 (16-ounce) package fettuccini
2 tablespoons olive oil
4 tablespoons butter
2 shallots, diced
3 cloves garlic, minced
1 teaspoon fresh thyme leaves
5 King Oyster mushrooms (trumpet or oyster), coarsely chopped
1/4 cup white wine
1/2 cup whipping cream
2 cups baby spinach
1 cup fresh chives, cut into 1-inch pieces
Kosher salt and freshly ground black pepper

Steps:

  • Cook the pasta according to the package instructions.
  • Heat the olive oil and the butter together in a saute pan over medium-high heat. Stir in the shallots and garlic, and saute until they are light brown. Add in the thyme and mushrooms, and saute until the mushrooms are golden brown.
  • Deglaze the pan with the white wine, stirring to bring all the flavors together. Pour in the cream, and stir to combine. Allow the sauce to reduce until it becomes thick and coats the back of a spoon. Add the spinach to the cream, and toss together to coat evenly.
  • Once the pasta has cooked, drain the water, and transfer the fettuccini to the sauce. Toss the pasta and the spinach sauce together. Sprinkle in the fresh chives, and season with salt, and pepper, to taste. Remove the pan from the heat, and serve the fettucini in warmed pasta bowls.

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