Fettuccine With Creamy Mushroom And Green Peppercorn Sauce Food

DATE NIGHT MUSHROOM FETTUCCINE

Steps:

• Clean the mushrooms. Add the garlic and mushrooms to a large skillet with 2 tablespoons of the butter. Sauté until the mushrooms are soft with deep brown color - 10-15 minutes. Add the cream and the rest of the butter. Simmer over low heat.
• Cook the fettuccine in a large pot according to package directions. Drain, reserving a little bit of the water, and return to pan.
• Add mushroom sauce to the hot fettuccine in the pan. Toss with tongs to mix. Add Parmesan and up to 1 cup of reserved pasta water as needed to get the consistency right. Season with salt and pepper. And now stand at the stove and eat it straight out the pan. So good.

GARLIC MUSHROOM PASTA RECIPE

Steps:

• Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
• In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
• Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
• Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
• Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
• Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

CHICKEN WITH MUSHROOM-PEPPERCORN SAUCE

Steps:

• Remove skin from chicken. Rinse chicken; pat dry with paper towels. Spray a
• cold large skillet with nonstick spray coating. Preheat skillet over medium heat.
• Cook chicken in hot skillet about 10 minutes, turning to brown evenly. Remove.
• chicken from skillet. Add 1 teaspoon oil to skillet. (Add additional 1 teaspoon.
• oil, if necessary). Add mushrooms, onion, and crushed peppercorns. Cook and
• stir for 4 to 5 minutes or till vegetables are tender. Stir in broth; return.
• chicken pieces to skillet. Bring to boiling. Reduce heat; cover and simmer
• 20 minutes or till chicken is tender and no longer pink. Remove chicken. Stir.
• together milk and flour. Add to skillet. Cook and stir till thickened and
• bubbly; cook and stir for 2 minutes more. Stir in mustard and sherry; return.
• chicken to skillet and heat through. Serve over hot cooked pasta, if desired.
• Garnish with fresh sage sprigs, if desired.

MUSHROOM PASTA SAUCE

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.