Best Quick And Easy Mushroom Fettucine Recipes
FETTUCCINE WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
- Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway through the cooking. Season the mushrooms with salt and pepper, to taste, and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Stir in the cream, (or if you prefer, top the pasta with a dollop of ricotta at serving time). Stir in the reserved pasta cooking water, about 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.
- Drain the pasta and toss with sauce, parsley, and cheese. Transfer the pasta to a serving bowls and top each with a dollop of ricotta, if using, for mixing into the fettuccine as you eat.
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.
QUICK AND EASY MUSHROOM FETTUCINE
A super easy pasta dinner that can be enjoyed in under 30 minutes!
Provided by Marilena Leavitt
Categories Pasta Dinner
Time 30m
Yield 3-4
Number Of Ingredients 12
Steps:
- Brush off any dirt from the mushrooms with a pastry brush or a kitchen towel. Cut the ends and slice them thinly. 2. Place a large, heavy-bottomed skillet over high heat. Add the mushrooms and cook for a few minutes, until they release their liquid. (Do not use any fat to sauté the mushrooms at this point - this method of cooking them is called "dry sautéing" and helps release moisture already in the mushrooms so they can cook faster.) 3. Meanwhile, bring a large pot of water to a boil. Salt it generously and add the fettuccine. Cook the pasta until al dente. 4. To the skillet with the mushrooms, add the olive oil and green onions and sauté for a couple of minutes. Next, add the minced garlic and season everything well with salt, pepper and red pepper flakes. Add the thyme and continue to cook tossing every now and then. At the end of the sautéing process, fold in the chopped spinach and cook very briefly until it wilts. Turn off the heat and sprinkle the lemon zest over the mixture.
- When the pasta is ready, reserve some of the cooking water and put it aside.
- Drain the pasta and add it to the skillet with the mushrooms. Next, add the Parmesan cheese, the parsley and the butter. Toss gently, until the pasta is evenly coated with the mixture. Taste and adjust the seasoning.
- Serve straight from the skillet, with an extra sprinkle of Parmesan cheese.
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