Best Fettucine With Porcini Mushroom Sauce Recipes

Pasta With Porcini Mushroom Sauce image

Provided by MsBindy

Categories Vegetable

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11

1 ounce dried porcini mushrooms (about 2/3 cup)
2 tablespoons butter
1 small onion, diced
1/2 teaspoon chopped dried rosemary
1/4 cup marsala
1 tablespoon tomato paste
1 cup heavy cream
1 tablespoon choppped fresh parsley
salt and pepper
1/2 lb whole wheat pasta
1/4-1/2 cup grated parmesan cheese

Steps:

Break each mushroom into 2 or 3 pieces.
Soak them in 1 cup of hot water for at least 20 minutes.
Melt the butter in a saucepan large enogh to hold the cooked pasta.
Saute the onions and rosemary in the butter for several minutes, until the onion is translucent.
Mix in the marsala and cook for 2 more minutes.
Drain the mushrooms through a coffee filter or several paper towels and reserve the liquid.
Add 1/2 cup of the mushroom water, all of the mushrooms, and the tomato paste to the sauteed onions. Simmer.
Mix the cream and parsley into the mushroom sauce and lower the heat to a simmer.
Add salt and pepper to taste.
Cook pasta according to package directions.
When pasta is el dente, drain and add it to the mushroom sauce in the saucepan.
Add the cheese and toss everything to coat the pasta evenly.

Nutrition Facts : Calories 1149.9, Fat 61, SaturatedFat 37.2, Cholesterol 204.6, Sodium 422.1, Carbohydrate 109.2, Fiber 2.7, Sugar 4.2, Protein 26.3

Fettucine with Porcini Mushroom Sauce image

Provided by Lucia Luhan

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1/4 cup (1/2 stick) butter
4 large shallots, chopped
1 ounce dried porcini mushrooms, rinsed if sandy
2 cups canned low-salt chicken broth
1 cup whipping cream
12 ounces fettuccine
Grated Parmesan cheese

Steps:

Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until beginning to brown, about 4 minutes. Add mushrooms and stir to coat. Add broth and cream and bring sauce to boil. Reduce heat to medium-low, cover and simmer until mushrooms are tender, about 20 minutes. Uncover and boil until sauce thickens slightly, stirring occasionally, about 5 minutes. Season sauce with salt and pepper.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking water. Return pasta to pot. Add sauce; toss over medium-low heat until heated through, adding reserved cooking water by tablespoonfuls if pasta is dry. Season with salt and pepper. Serve, passing cheese separately.