Mushroom Fettuccine Recipes

DATE NIGHT MUSHROOM FETTUCCINE

Steps:

• Clean the mushrooms. Add the garlic and mushrooms to a large skillet with 2 tablespoons of the butter. Sauté until the mushrooms are soft with deep brown color - 10-15 minutes. Add the cream and the rest of the butter. Simmer over low heat.
• Cook the fettuccine in a large pot according to package directions. Drain, reserving a little bit of the water, and return to pan.
• Add mushroom sauce to the hot fettuccine in the pan. Toss with tongs to mix. Add Parmesan and up to 1 cup of reserved pasta water as needed to get the consistency right. Season with salt and pepper. And now stand at the stove and eat it straight out the pan. So good.

MUSHROOM FETTUCCINE

Steps:

• Bring a large pot of water to boil for the pasta. Salt the water well and add a splash of oil to prevent the pasta from sticking. When the water is boiling, add the pasta, giving it a quick stir to separate the noodles.
• Meanwhile, in a heavy skillet, heat the olive oil on medium high, when the oil is hot, add the butter, and when it foams, add the garlic. Cook, stirring until the garlic is fragrant, then add mushrooms and turn the heat to high. Cook and stir until the mushrooms begin to brown, then add the sherry if using, stirring until the wine evaporates. Reduce the heat to medium and add the soy sauce, and remove from heat until the pasta is ready.
• Return the skillet to medium heat and using tongs, lift the pasta from the pot, directly into the skillet, use tongs to mix the mushroom mixture into the pasta, season with salt and pepper and place on serving plates and serve.

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.

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.

MUSHROOM PASTA SAUCE

Steps:

• Cook fettuccine according to package directions. , In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.

SHRIMP AND MUSHROOM FETTUCCINE

Steps:

• Prepare fettuccine according to package directions.
• Melt butter in large skillet on a low heat.
• Saute garlic and mushrooms in butter until limp and browned.
• Add flour and coat mushrooms.
• Slowly stir in cream to mixture.
• Add salt,black pepper, and red pepper.
• Put shrimp in mixture and let simmer about 15 minutes.
• Dish up the noodles and pour some of the mixture over it.
• I like to serve this with a nice green salad and garlic bread.

MUSHROOM FETTUCCINE ALFREDO

Steps:

• In a good size skillet with a tight fitting lid, melt 2 tablespoons of butter on medium heat. when melted, add olive oil and shallots. cook shallots until tender and slightly carmelized. Then add the minced garlic.
• Add the mushrooms and mix together until they start to cook down. If the pan appears dry, add a little more olive oil as needed. Cover and Cook until the mushrooms are tender, about 6-7 minutes.
• Once the mushrooms are tender, Add the salt, pepper, allspice and sherry. Cook for several minutes until the mushrooms absorb some of the liquid.
• Raise the heat a little and add the cream and remaining butter. Stir frequently until the sauce starts to bubble and thicken, then reduce the heat back to medium and add the cheese and parsley, incorporating all ingredients together, adding the cheese gradually. Do not add the cheese all at once or it will not melt properly and clump in the sauce. Add it in about 3-4 additions. Stir until the sauce is thick.
• Serve over fettuccine that is cooked al dente.
• NOTE- This recipe can easily be halved for a quick romantic dinner for 2!

FRESH MUSHROOM FETTUCCINE

Steps:

• Cook and drain fettuccine as directed on package; return to pan.
• Add remaining ingredients; toss until fettuccine is coated with oil.

CHEF JOHN'S CREAMY MUSHROOM PASTA

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
• Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
• Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
• Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
• Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.

MUSHROOM PASTA

Steps:

• Begin preparing the sauteed mushrooms as directed. While mushrooms are cooking, bring a large pot of water to a boil for the tagliatelle pasta. When the water has come to a boil, add salt and the pasta.
• While pasta is cooking, add a splash of white wine to the sauteed mushrooms and let simmer for 1 minute. Add cream and grated cheese and bring to a simmer. Remove pan from heat. When pasta has reached desired consistency, add to pan of mushrooms and stir. Serve warm with extra cheese for grating.

QUICK AND EASY MUSHROOM FETTUCINE

Steps:

• Brush off any dirt from the mushrooms with a pastry brush or a kitchen towel. Cut the ends and slice them thinly. 2. Place a large, heavy-bottomed skillet over high heat. Add the mushrooms and cook for a few minutes, until they release their liquid. (Do not use any fat to sauté the mushrooms at this point - this method of cooking them is called "dry sautéing" and helps release moisture already in the mushrooms so they can cook faster.) 3. Meanwhile, bring a large pot of water to a boil. Salt it generously and add the fettuccine. Cook the pasta until al dente. 4. To the skillet with the mushrooms, add the olive oil and green onions and sauté for a couple of minutes. Next, add the minced garlic and season everything well with salt, pepper and red pepper flakes. Add the thyme and continue to cook tossing every now and then. At the end of the sautéing process, fold in the chopped spinach and cook very briefly until it wilts. Turn off the heat and sprinkle the lemon zest over the mixture.
• When the pasta is ready, reserve some of the cooking water and put it aside.
• Drain the pasta and add it to the skillet with the mushrooms. Next, add the Parmesan cheese, the parsley and the butter. Toss gently, until the pasta is evenly coated with the mixture. Taste and adjust the seasoning.
• Serve straight from the skillet, with an extra sprinkle of Parmesan cheese.

CHICKEN MUSHROOM FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms and garlic in butter for 2-3 minutes or until crisp-tender. Stir in the chicken and milk; cook for 5-7 minutes or until heated through. Drain fettuccine; add to skillet. Sprinkle with cheese; toss to coat.