Mushroom Fettuccine Recipes

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MUSHROOM FETTUCCINE

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10



Mushroom Fettuccine image

Steps:

  • Bring a large pot of water to boil for the pasta. Salt the water well and add a splash of oil to prevent the pasta from sticking. When the water is boiling, add the pasta, giving it a quick stir to separate the noodles.
  • Meanwhile, in a heavy skillet, heat the olive oil on medium high, when the oil is hot, add the butter, and when it foams, add the garlic. Cook, stirring until the garlic is fragrant, then add mushrooms and turn the heat to high. Cook and stir until the mushrooms begin to brown, then add the sherry if using, stirring until the wine evaporates. Reduce the heat to medium and add the soy sauce, and remove from heat until the pasta is ready.
  • Return the skillet to medium heat and using tongs, lift the pasta from the pot, directly into the skillet, use tongs to mix the mushroom mixture into the pasta, season with salt and pepper and place on serving plates and serve.

1 tablespoon olive oil
2 tablespoon butter
2 cloves of garlic smashed and chopped
8-10 ounce package, pre-sliced button mushrooms
5 large sage leaves
splash of Spanish sherry vinegar
splash of soy sauce
salt and freshly ground black pepper
salt and freshly ground black pepper
1 pound box fettuccine

FETTUCCINE WITH MUSHROOMS

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 13



Fettuccine with Mushrooms image

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.

Salt
1 pound fettuccine
1/4 cup extra-virgin olive oil
1 1/4 pounds mixed mushrooms, thinly sliced
2 to 3 garlic cloves, chopped
3 tablespoons chopped fresh thyme leaves
2 tablespoons thinly sliced fresh sage leaves or 2 teaspoons rubbed or ground dried sage
Freshly ground black pepper
Freshly grated nutmeg
1/2 cup Marsala or dry white wine
1/2 cup cream or 1 cup fresh ricotta
A generous handful fresh flat-leaf parsley, finely chopped
A generous handful grated Pecorino Romano

CHICKEN MUSHROOM FETTUCCINE

I depend on this recipe when I get home late from work and my hungry family wants something delicious for dinner. It's quick, too, because it uses canned chicken and fresh mushrooms that I buy pre-sliced.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 7



Chicken Mushroom Fettuccine image

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms and garlic in butter for 2-3 minutes or until crisp-tender. Stir in the chicken and milk; cook for 5-7 minutes or until heated through. Drain fettuccine; add to skillet. Sprinkle with cheese; toss to coat.

Nutrition Facts : Calories 465 calories, Fat 16g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 541mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

1 package (16 ounces) fettuccine
1 pound fresh mushrooms, sliced
4 garlic cloves, minced
1/4 cup butter, cubed
2 cans (5 ounces each) chunk white chicken, drained
1/2 cup milk
1-1/3 cups grated Parmesan cheese

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



Wild Mushroom Fettuccine image

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

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

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