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
GARLIC SHRIMP & MUSHROOM PASTA
Effortless and delicious: That's exactly how we like Monday-through-Friday meals to be, and this one fits the bill perfectly. The lightly coated pasta and veggie mixture tastes like it came from an Italian restaurant, but it's ready in no time for just a few dollars a serving. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer., Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink., Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.
Nutrition Facts : Calories 469 calories, Fat 23g fat (6g saturated fat), Cholesterol 119mg cholesterol, Sodium 648mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
SHRIMP AND MUSHROOM FETTUCCINE
One night I came home and wanted Fettuccine, none of the recipes I could find suited what I wanted, so I threw this together and voila, this is what came out of it. Even my two teenage boys that can be food snobs devoured it.
Provided by Sidd9260
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare fettuccine according to package directions.
- Melt butter in large skillet on a low heat.
- Saute garlic and mushrooms in butter until limp and browned.
- Add flour and coat mushrooms.
- Slowly stir in cream to mixture.
- Add salt,black pepper, and red pepper.
- Put shrimp in mixture and let simmer about 15 minutes.
- Dish up the noodles and pour some of the mixture over it.
- I like to serve this with a nice green salad and garlic bread.
MUSHROOM SHRIMP ALFREDO PASTA
I combined several different recipes to create this one - it's definitely a winner. Serve sprinkled with chopped parsley.
Provided by Ailea Clarkson
Categories Main Dish Recipes Pasta Shrimp
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
- Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper; cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat.
- Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp; cook and stir until firm and light pink in color, 1 to 2 minutes.
- Fold shrimp mixture into sauce. Add drained fettuccine; toss to coat with sauce.
Nutrition Facts : Calories 1059.7 calories, Carbohydrate 62.2 g, Cholesterol 289.2 mg, Fat 80.3 g, Fiber 3.4 g, Protein 27.1 g, SaturatedFat 47.4 g, Sodium 682 mg, Sugar 4.5 g
WILD-MUSHROOM PASTA
Categories Mushroom Pasta Vegetarian High Fiber Low/No Sugar Dinner Fall Healthy Noodle Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (first course) or 4 (Main course) servings
Number Of Ingredients 14
Steps:
- Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and finely chop.
- Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fresh mushrooms with garlic, salt, and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, 5 to 7 minutes. Stir in chopped soaked mushrooms and reserved mushroom-soaking liquid and simmer 1 minute, then remove from heat.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Ladle out and reserve 1/4 cup pasta cooking water. Drain pasta in a colander, then add it to mushrooms in skillet. Add remaining 2 tablespoons butter and cook over moderately high heat, tossing and adding some pasta-cooking liquid if necessary to lightly coat, 1 minute. Add chives, parsley, lemon zest, and juice, then toss well. Serve immediately with cheese and pepper to taste.
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