Best Fettuccine Pasta With Portobello Mushrooms Recipes

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EASY ITALIAN MUSHROOM FETTUCCINE



Easy Italian Mushroom Fettuccine image

This Easy Italian Mushroom Fettuccine is a tasty Italian Pasta Dish, fresh herbs make this simple dish delicious and perfect, made the Classic Italian way.

Provided by Rosemary Molloy

Categories     Main Dish     Pasta

Time 35m

Number Of Ingredients 9

2 cups galletti mushrooms chopped , (also known as chanterelles or finferli mushrooms) ((200 grams))
1 cup white mushrooms chopped* ((100 grams))
1/4 teaspoon salt ((more or less))
1/4 cup olive oil ((50 grams))
1-2 clove garlic chopped
1/4 cup chopped fresh Italian parsley ((7 grams))
1-2 pinches hot pepper flakes if desired
1/4 cup water
3 cups cooked fettuccine** ((500-600 grams))

Steps:

  • In a large saucepan add olive oil, mushrooms, salt, garlic, chopped Italian parsley, hot pepper flakes and water. Cook on medium heat for approximately 20-25 minutes, until mushrooms are tender and water has evaporated.
  • While mushrooms are cooking cook the fettuccine in boiling salted water until al dente, drain then add to the cooked mushrooms along with half a ladle of pasta water. Cook on medium heat while tossing until water has evaporated and becomes almost creamy. Serve immediately. Top with freshly grated parmesan or pecorino cheese if desired. Enjoy!

Nutrition Facts : Calories 243 kcal, Carbohydrate 22 g, Protein 5 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 22 mg, Sodium 157 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

LINGUINE WITH PORTOBELLO MUSHROOMS



Linguine with Portobello Mushrooms image

Portobello mushrooms are a really good meat substitute, especially when they are grilled. If possible, use fresh herbs in this recipe.

Provided by Maryanne

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 8

Number Of Ingredients 10

4 portobello mushroom caps
2 tablespoons extra virgin olive oil
1 pound linguine pasta
1 teaspoon red wine vinegar
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh basil
½ teaspoon chopped fresh rosemary
2 cloves garlic, peeled and crushed
2 teaspoons lemon juice
salt and pepper to taste

Steps:

  • Preheat the oven broiler.
  • Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
  • Brush the mushrooms with 1/2 the olive oil, and arrange on a medium baking sheet. Broil in the prepared oven 6 to 8 minutes, turning frequently, until browned and tender.
  • Cut the mushrooms into 1/4 inch slices, and place in a medium bowl. Mix with the remaining olive oil, red wine vinegar, oregano, basil, rosemary, garlic, and lemon juice. Season with salt and pepper.
  • In a large bowl, toss together cooked linguine and the mushroom mixture.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 44.6 g, Fat 4.8 g, Fiber 2.8 g, Protein 9 g, SaturatedFat 0.8 g, Sodium 151.8 mg, Sugar 2.9 g

PASTA WITH PORTOBELLO MUSHROOMS



Pasta With Portobello Mushrooms image

Provided by Marian Burros

Categories     dinner, lunch, quick, pastas, appetizer, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 pound pappardelle or fettuccine, fresh or dried
2 tablespoons olive oil
6 large shallots, finely minced
1/4 cup coarsely grated ginger
1 pound portobello mushrooms or any assortment of wild and common white mushrooms (champignons de Paris), cleaned, trimmed and sliced
1 1/4 cups reduced-fat ricotta cheese
1 1/4 cups nonfat plain yogurt
1 tablespoon cornstarch
1/4 teaspoon salt
Freshly ground black pepper to taste
1/4 cup chopped parsley
1/2 cup coarsely grated Parmigiano Reggiano

Steps:

  • Cook the pasta in boiling water.
  • Heat the oil in a large skillet, and saute the shallots, ginger and mushrooms until the mushrooms soften and release their liquid.
  • Blend the ricotta and yogurt thoroughly. Then, thoroughly blend a little of the yogurt mixture with the cornstarch to form a smooth paste. Spoon the cornstarch mixture into the remaining yogurt-ricotta mixture, and blend thoroughly.
  • Reduce the heat under the mushrooms to very low. Stir in the yogurt mixture, and cook until the sauce is warmed, but not hot. If it gets hot, it will separate.
  • Season with salt and pepper, and spoon over the pasta. Sprinkle with parsley. Serve with cheese.

Nutrition Facts : @context http, Calories 843, UnsaturatedFat 11 grams, Carbohydrate 121 grams, Fat 23 grams, Fiber 9 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 494 milligrams, Sugar 21 grams

FETTUCCINE WITH PORTOBELLO MUSHROOM ALFREDO SAUCE



Fettuccine With Portobello Mushroom Alfredo Sauce image

Make and share this Fettuccine With Portobello Mushroom Alfredo Sauce recipe from Food.com.

Provided by randomBvR

Categories     European

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (12 ounce) package fettuccine
1 (6 ounce) package portabella mushrooms
1 cup heavy whipping cream
1 cup milk
1/2 cup butter
1 cup parmesan cheese
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
3 garlic cloves, minced
2 tablespoons flat-leaf Italian parsley (chopped)

Steps:

  • Cook pasta according to package directions; drain; set aside.
  • Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.
  • Melt butter in a large saucepan over medium heat; add mushrooms and garlic. Saute 5-6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir until cheese melts and mixture thickens. Stir in parsley. Serve over hot cooked pasta.

PAPPARDELLE WITH PORTOBELLO MUSHROOMS, SPINACH AND PINE NUTS



Pappardelle with Portobello Mushrooms, Spinach and Pine Nuts image

Yield Serves 6 as a first course

Number Of Ingredients 8

1 teaspoon plus 6 tablespoons extra-virgin olive oil
1/2 cup pine nuts
2 10-ounce packages ready-to-use spinach leaves
6 large garlic cloves (unpeeled)
12 ounces pappardelle or fettuccine
6 medium portobello mushrooms, stems trimmed
12 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Additional freshly grated Parmesan cheese

Steps:

  • Heat 1 teaspoon oil in heavy medium skillet over medium heat. Add pine nuts and sauté until golden brown, about 7 minutes. Transfer to bowl.
  • Bring large pot of water to boil. Add spinach and cook until just wilted, about 20 seconds. Using tongs, transfer to bowl of ice water. Return water in pot to boil. Add garlic and boil 1 minutes. Drain and cool. Peel garlic and slice thinly. Drain spinach. Squeeze out any excess moisture from spinach. (Can be prepared 1 day ahead. Store pine nuts in airtight container at room temperature. Cover and refrigerate spinach and garlic separately.)
  • Preheat broiler. Bring large pot of salted water to boil. Add pasta; boil until tender but firm to bite, stirring occasionally.
  • Meanwhile, place mushrooms on baking sheet. Brush with 4 tablespoons oil. Sprinkle with salt and pepper. Broil mushrooms until lightly charred and tender, about 5 minutes per side. Transfer to cutting board. Cut each mushroom into 4 wedges. Set aside.
  • Drain pasta, reserving 1/2 cup cooking liquid. Heat 2 tablespoons oil in heavy large skillet over high heat. Add blanched garlic and sauté until golden, about 2 minutes. Add spinach and mushrooms; sauté until heated through, about 2 minutes. Add pasta and 1/2 cup cheese to spinach mixture; toss will. Add enough reserved pasta cooking liquid to moisten pasta, if necessary. Season with salt and pepper. Sprinkle with pine nuts. Serve, passing additional cheese separately.

HERBED PORTOBELLO PASTA



Herbed Portobello Pasta image

Meaty mushrooms make this light pasta taste hearty and filling. It's my fast and fresh go-to weeknight dinner. -Laurie Trombley, Stonyford, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

1/2 pound uncooked multigrain angel hair pasta
4 large portobello mushrooms (3/4 pound), stems removed
1 tablespoon olive oil
2 garlic cloves, minced
4 plum tomatoes, chopped
1/4 cup pitted Greek olives
1/4 cup minced fresh basil
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
2/3 cup crumbled feta cheese
1/4 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions for al dente. Meanwhile, cut mushrooms in half and thinly slice. In a large skillet, heat oil over medium heat. Add mushrooms; saute until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes and olives. Reduce heat to low; cook, uncovered, until slightly thickened, about 5 minutes. Stir in herbs, salt and pepper., Drain pasta, reserving 1/4 cup pasta water. Toss pasta with mushroom mixture, adjusting consistency with reserved pasta water. Sprinkle with cheeses.

Nutrition Facts : Calories 375 calories, Fat 12g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 585mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 7g fiber), Protein 18g protein. Diabetic Exchanges

PASTA WITH PORTOBELLO MUSHROOMS



Pasta With Portobello Mushrooms image

The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

8 ounces portobello mushrooms
3 cloves garlic
2 or 3 thyme sprigs
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup dried porcini mushrooms, optional
3 cups tomatoes, peeled, seeded and chopped (canned are fine)
1 pound penne or other cut pasta
Freshly grated Parmesan cheese

Steps:

  • Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
  • Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
  • Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.

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