EASY ITALIAN MUSHROOM FETTUCCINE
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
FETTUCCINE WITH WHITE TRUFFLE BUTTER AND MUSHROOMS
Steps:
- Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
- Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
- Transfer the mushrooms to a bowl and rinse out the pan.
- Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.
- Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.
- Note: This recipe was doubled for filming.
MUSHROOM PASTA SAUCE
When Louise Graybiel is out of spaghetti sauce and doesn't have time to make it from scratch, she relies on this easy recipe that makes the most of canned items. "It has a sweet taste that kids enjoy," says the Toronto, Ontario cook.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield about 7 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat. Simmer, uncovered, for 15 minutes; cool. Transfer to freezer bags or containers. Freeze for up to 3 months. , To use frozen sauce: Thaw in the refrigerator overnight. Heat and serve.
Nutrition Facts : Calories 249 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2266mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 7g fiber), Protein 7g protein.
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 ROASTED MUSHROOMS
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 7 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 357 milligrams, Sugar 2 grams
FETTUCCINE WITH WILD MUSHROOMS
Make and share this Fettuccine With Wild Mushrooms recipe from Food.com.
Provided by Kim127
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large skillet over medium heat.
- Cook onions and garlic (with salt and pepper to taste) until lightly golden.
- Add mushrooms, turn up heat, and cook, stirring and tossing frequently, until soft, about 2 minutes.
- Pour in cream and add thyme; boil for 5 minutes to thicken.
- Stir in lemon juice and soy sauce and remove from heat.
- Pour sauce over hot linguine and toss well.
- Top with Parmesan cheese.
Nutrition Facts : Calories 720, Fat 42.3, SaturatedFat 25.1, Cholesterol 210.2, Sodium 377.5, Carbohydrate 70.2, Fiber 1.4, Sugar 2.8, Protein 17.7
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