Wildly Delicious Wild Mushroom Fettuccine Recipes

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FETTUCCINE WITH WILD MUSHROOM SAUCE



Fettuccine with Wild Mushroom Sauce image

Provided by David Downie

Categories     Mushroom     Pasta     Vegetarian     High Fiber     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1 1/2 ounces dried porcini mushrooms*
3 cups hot water
6 tablespoons ( 3/4 stick) butter
3 tablespoons extra-virgin olive oil
3 garlic cloves, crushed
1 1/2 pounds assorted fresh mushrooms, such as wild crimini, portobello (dark gills scraped out), and stemmed shiitake, thickly sliced
6 tablespoons chopped fresh Italian parsley, divided
1 batch freshly cooked Homemade Egg Fettuccine
1/2 cup freshly grated Pecorino Romano cheese plus more for passing

Steps:

  • Place porcini in medium bowl; add 3 cups hot water. Let soak until soft, about 30 minutes. Drain mushrooms, reserving soaking liquid.
  • Melt butter with oil in large deep skillet over medium heat. Add garlic; sauté until beginning to brown, about 3 minutes. Add fresh mushrooms; sprinkle with salt and pepper. Cover; cook until tender, stirring often, about 6 minutes. Add drained porcini. Cover; cook 2 minutes. Uncover; sauté 2 minutes longer. Mix in 3 tablespoons parsley; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover mushroom sauce and soaking liquid separately and refrigerate.
  • Add cooked fettuccine and 1/2 cup cheese to mushroom sauce in skillet. Toss over medium heat until heated, cheese melts, and sauce coats pasta, adding reserved mushroom soaking liquid as needed if dry. Mix in remaining 3 tablespoons parsley. Season to taste with salt and pepper. Transfer to large bowl and serve with more cheese.
  • *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

WILDLY DELICIOUS WILD MUSHROOM FETTUCCINE



Wildly Delicious Wild Mushroom Fettuccine image

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

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

1/4 cup extra virgin olive oil
2 shallots, minced
2 portabella mushroom caps, halved and thinly sliced
6 cremini mushroom caps, halved and thinly sliced
6 shiitake mushroom caps, slivered
1/4 teaspoon ground thyme
ground nutmeg (2 pinches)
coarse salt
black pepper
1/2 cup sherry wine
1 cup chicken broth
2/3 cup heavy cream
1 lb fettuccine, cooked until al dente
1/2 cup toasted chopped hazelnuts
6 fresh chives
grated romano cheese

Steps:

  • Heat olive oil in a large skillet over medium heat.
  • Add in shallots; saute 2 minutes; then add in mushrooms.
  • Saute mushrooms 2 minutes, then cover pan; decrease heat to medium-low, and cook 3-5 minutes, until juices are extracted and mushrooms are dark and tender.
  • Uncover and increase heat to medium; add in thyme, nutmeg, salt, and pepper.
  • Toss mushrooms with a good shake of the pan.
  • Add in sherry; reduce liquid by half, 2-3 minutes.
  • Add in broth, then cream; simmer until sauce thickens so that it coats the back of a spoon, about 5 minutes.
  • Toss with hot pasta; top with chives and toasted hazelnuts.
  • Serve with grated cheese (also crusty bread and a green salad).

Nutrition Facts : Calories 967.4, Fat 44, SaturatedFat 13.2, Cholesterol 150.1, Sodium 242.3, Carbohydrate 97.2, Fiber 6.6, Sugar 6.1, Protein 22.5

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.

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

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

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 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.

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