Fettuccini With Mushroom Ham And Rose Sauce Recipes

MUSHROOM HAM FETTUCCINE

Steps:

• In a skillet, saute the ham, mushrooms and garlic in 3 tablespoons butter. Meanwhile, cook fettuccine according to package directions; drain. Melt the remaining butter in a large saucepan. Stir in the fettuccine, Parmesan cheese, sour cream and pepper. Add the ham mixture; toss to coat.

FETTUCCINE WITH MUSHROOMS

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 MUSHROOM, HAM AND ROSE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large saute pan, melt the butter over medium heat. Add the onion and garlic and cook until softened. Stir in the sliced mushrooms and the oregano, basil, and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Add the ham pieces and cook for another 4 to 5 minutes.
• Pour in the heavy cream and bring to a boil. Slowly stir in the spaghetti sauce and crushed red pepper blending it into the cream. Cook, stirring occasionally, until the sauce has reduced by a third and is thick.
• Place fettuccini on plates and ladle even portions of sauce over top.

HAM MUSHROOM FETTUCCINE

Steps:

• Cook fettuccine according to package directions. , Meanwhile, in a large skillet, saute ham in oil until lightly browned. Remove with a slotted spoon and set aside. Add onion to skillet; saute for 4 minutes. Add mushrooms; saute 3 minutes longer. Stir in the flour, rosemary and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat; add peas and sour cream. Cook 2 minutes longer. Drain fettuccine; stir into the mushroom mixture. Add ham; heat through.

FETTUCCINE WITH HAM, MUSHROOMS AND CREAM

Steps:

• Boil water and add noodles cooking until al dente.
• Melt butter in large skillet over medium heat. Add onions and cook until golden brown.
• Add ham and continue cooking until lightly colored (1-2 minutes).
• Raise heat to medium high and add mushrooms. Season lightly with salt and pepper (be careful with the salt since the ham is already salty).
• Continue cooking stirring occasionally until all the water that the mushrooms give off has evaporated (4-5 minutes).
• Pour in cream and cook, stirring frequently unti it has reduced by half.
• Remove skillet from heat.
• When pasta is cooked, drain and add it to the skillet, tossing to coat noodles.
• Add grated cheese and sprinkle with salt and pepper once more before serving.

FETTUCCINI WITH MUSHROOM, HAM AND ROSE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large saute pan, melt the butter over medium heat. Add the onion and garlic and cook until softened. Stir in the sliced mushrooms and the oregano, basil, and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Add the ham pieces and cook for another 4 to 5 minutes.
• Pour in the heavy cream and bring to a boil. Slowly stir in the spaghetti sauce and crushed red pepper blending it into the cream. Cook, stirring occasionally, until the sauce has reduced by a third and is thick.
• Place fettuccini on plates and ladle even portions of sauce over top.

FETTUCINE WITH ROSY MUSHROOM SAUCE

Steps:

• Heat olive oil & butter in a heavy-based saucepan, on gentle heat, until butter is soft.
• Add garlic & mushrooms, cook, coating the mushrooms in the hot oil, for 5 minutes.
• Add salt & pepper, tomato puree, cream & hot sauce and simmer for 10 minutes.
• Meanwhile cook the pasta according to packet directions, then drain when cooked.
• Mix the cornflour & water together then add to the simmering sauce, stirring until it thickens slightly, and serve.

FETTUCCINE WITH ROASTED MUSHROOMS

Steps:

• Preheat oven to 325 degrees. Line a baking sheet with foil. Brush the foil with about a teaspoon of the oil and scatter the garlic and thyme over the foil.
• Remove and discard the stems from the mushrooms. Place the mushroom caps stem side down in a single layer on the baking sheet. Roast the mushrooms for 30 minutes.
• Remove the mushroom caps from the oven and slice them into slivers about a fourth of an inch wide. Chop the garlic and the thyme from the baking sheet. This much of the recipe can be prepared up to 4 hours in advance.
• Shortly before serving, bring a large pot of salted water to a boil. Cook the fettuccine about three minutes. Drain it well, then place it in a shallow saucepan or a skillet. Add the mushrooms, chopped thyme and garlic and the remaining olive oil. Cook over low heat a few minutes, tossing the noodles gently, to mix all of the ingredients. Season to taste with salt and pepper, gently fold in the parsley and serve the fettuccine alongside the monkfish.