Best Wild Mushroom Fettuccine Recipes

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FETTUCCINE WITH WILD MUSHROOM SAUCE



Fettuccine with Wild Mushroom Sauce image

Categories     Garlic     Mushroom     Pasta     Sauté     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

2 cups hot water
1 ounce dried porcini mushrooms
2 tablespoons olive oil
1 pound mixed fresh wild mushrooms (such as oyster, crimini and shiitake with tough stems trimmed), sliced
4 large garlic cloves, chopped
3 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
3/4 cup canned low-salt chicken broth
8 tablespoons freshly grated Parmesan cheese
3/4 pound fettucine

Steps:

  • Combine water and porcini in medium bowl. Let stand until porcini soften, about 40 minutes. Drain; reserve soaking liquid. Chop porcini coarsely.
  • Heat oil in heavy large skillet over medium-high heat. Add fresh mushrooms and garlic and sauté until brown, about 6 minutes. Add porcini and sauté until fragrant, about 4 minutes. Add butter and thyme; stir 1 minute. Add broth and 1 1/4 cup reserved mushroom soaking liquid. Boil until sauce thickens slightly, about 5 minutes. Mix in 4 tablespoons cheese. (Can be prepared 1 hour ahead. Let stand at room temperature.)
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Bring sauce to simmer over medium-high heat.
  • Drain pasta. Add to sauce; toss. Season with salt and pepper. Transfer pasta to bowl. Top with 4 tablespoons cheese.

FETTUCCINE WITH WILD MUSHROOM SAUCE



Fettuccine with Wild Mushroom Sauce image

Provided by David Downie

Categories     Mushroom     Pasta     Vegetarian     High Fiber     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1 1/2 ounces dried porcini mushrooms*
3 cups hot water
6 tablespoons ( 3/4 stick) butter
3 tablespoons extra-virgin olive oil
3 garlic cloves, crushed
1 1/2 pounds assorted fresh mushrooms, such as wild crimini, portobello (dark gills scraped out), and stemmed shiitake, thickly sliced
6 tablespoons chopped fresh Italian parsley, divided
1 batch freshly cooked Homemade Egg Fettuccine
1/2 cup freshly grated Pecorino Romano cheese plus more for passing

Steps:

  • Place porcini in medium bowl; add 3 cups hot water. Let soak until soft, about 30 minutes. Drain mushrooms, reserving soaking liquid.
  • Melt butter with oil in large deep skillet over medium heat. Add garlic; sauté until beginning to brown, about 3 minutes. Add fresh mushrooms; sprinkle with salt and pepper. Cover; cook until tender, stirring often, about 6 minutes. Add drained porcini. Cover; cook 2 minutes. Uncover; sauté 2 minutes longer. Mix in 3 tablespoons parsley; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover mushroom sauce and soaking liquid separately and refrigerate.
  • Add cooked fettuccine and 1/2 cup cheese to mushroom sauce in skillet. Toss over medium heat until heated, cheese melts, and sauce coats pasta, adding reserved mushroom soaking liquid as needed if dry. Mix in remaining 3 tablespoons parsley. Season to taste with salt and pepper. Transfer to large bowl and serve with more cheese.
  • *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

SMOKED SHRIMP & WILD MUSHROOM FETTUCCINE



Smoked Shrimp & Wild Mushroom Fettuccine image

We smoke these prawns in-house, but a grill works just as well. The broccoli and tomatoes add color to the flavorful prawns and mushrooms.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 11

2 cups soaked mesquite wood chips
10 uncooked jumbo shrimp, peeled and deveined
1 package (12 ounces) fettuccine
1-1/2 cups fresh broccoli florets
2 large portobello mushrooms, sliced
2 tablespoons olive oil
3 garlic cloves, minced
1/4 teaspoon salt
1/2 cup white wine or chicken broth
2 cups heavy whipping cream
1 medium tomato, chopped

Steps:

  • Add wood chips to grill according to manufacturer's directions. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Thread shrimp onto two metal or soaked wooden skewers. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once., Meanwhile, cook fettuccine according to package directions. In a large skillet, saute broccoli and mushrooms in oil until tender. Add garlic and salt; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Gradually stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened., Drain fettuccine. Add to sauce mixture with shrimp. Cook and stir until heated through; gently stir in tomato.

Nutrition Facts : Calories 686 calories, Fat 43g fat (23g saturated fat), Cholesterol 192mg cholesterol, Sodium 247mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.

WILD MUSHROOM FETTUCCINE



Wild Mushroom Fettuccine image

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

1 lb wild mushroom (porcini, cremini, oyster, shiitake etc)
3/4 lb fettuccine
2 tablespoons unsalted butter
2 tablespoons olive oil
3 garlic cloves, rough chopped
1/2 teaspoon red pepper flakes
2 tablespoons fresh Italian parsley, rough chopped
1/2 cup freshly grated parmesan cheese
1/4 cup toasted pine nuts
sea salt & fresh ground pepper

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

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