FETTUCCINE WITH WILD MUSHROOM SAUCE
Provided by David Downie
Categories Mushroom Pasta Vegetarian High Fiber Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
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
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
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
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
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
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
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
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
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
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
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
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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- Divide the butter between 2 large skillets and melt until foaming. Add half of the shallots to each skillet and cook over moderately high heat, stirring, until slightly softened, about 2 minutes. Add half of the garlic to each skillet and cook, stirring, for 1 minute longer. Add half the mushrooms to each skillet, season with salt and pepper and raise the heat to high. Cook, stirring, until the mushrooms have exuded their liquid and are lightly browned, 7 to 10 minutes. Using a slotted spoon, transfer the mushrooms to a large bowl.
- Pour the wine into 1 of the skillets and boil over high heat, stirring, until reduced to about 2 tablespoons, about 10 minutes. Add the chicken stock and boil until reduced by half, about 20 minutes. Return the mushrooms to the skillet, season with salt and pepper and keep warm.
- Meanwhile, bring a very large pot of water to a boil. Add salt, then add the fettuccine and cook until al dente. Drain the pasta and toss with the mushrooms and sauce. Sprinkle the parsley and garnish with the shaved Parmesan.
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