Fettuccine With Mushrooms Food

EASY ITALIAN MUSHROOM FETTUCCINE

Steps:

• In a large saucepan add olive oil, mushrooms, salt, garlic, chopped Italian parsley, hot pepper flakes and water. Cook on medium heat for approximately 20-25 minutes, until mushrooms are tender and water has evaporated.
• While mushrooms are cooking cook the fettuccine in boiling salted water until al dente, drain then add to the cooked mushrooms along with half a ladle of pasta water. Cook on medium heat while tossing until water has evaporated and becomes almost creamy. Serve immediately. Top with freshly grated parmesan or pecorino cheese if desired. Enjoy!

FETTUCCINE WITH MUSHROOMS

Steps:

• Cook fettuccine according to package directions.
• Place cottage cheese in a food processor or blender; process on high until smooth.
• In a large skillet saute mushrooms and garlic over medium heat with 1 tbsp.
• margarine, being careful not to burn garlic; remove from pan and reserve.
• In same skillet, warm the half and half and 2 tbsp.
• margarine, stirring constantly; stir in cottage cheese; mix thoroughly.
• Toss mushrooms and the cooked, drained, hot fettuccini with the cheese mixture and Parmesan cheese.
• Sprinkle Chives over the top.

MUSHROOM FETTUCCINE ALFREDO

Steps:

• In a good size skillet with a tight fitting lid, melt 2 tablespoons of butter on medium heat. when melted, add olive oil and shallots. cook shallots until tender and slightly carmelized. Then add the minced garlic.
• Add the mushrooms and mix together until they start to cook down. If the pan appears dry, add a little more olive oil as needed. Cover and Cook until the mushrooms are tender, about 6-7 minutes.
• Once the mushrooms are tender, Add the salt, pepper, allspice and sherry. Cook for several minutes until the mushrooms absorb some of the liquid.
• Raise the heat a little and add the cream and remaining butter. Stir frequently until the sauce starts to bubble and thicken, then reduce the heat back to medium and add the cheese and parsley, incorporating all ingredients together, adding the cheese gradually. Do not add the cheese all at once or it will not melt properly and clump in the sauce. Add it in about 3-4 additions. Stir until the sauce is thick.
• Serve over fettuccine that is cooked al dente.
• NOTE- This recipe can easily be halved for a quick romantic dinner for 2!

FETTUCCINE WITH WILD MUSHROOMS

Steps:

• Melt butter in large skillet over medium heat.
• Cook onions and garlic (with salt and pepper to taste) until lightly golden.
• Add mushrooms, turn up heat, and cook, stirring and tossing frequently, until soft, about 2 minutes.
• Pour in cream and add thyme; boil for 5 minutes to thicken.
• Stir in lemon juice and soy sauce and remove from heat.
• Pour sauce over hot linguine and toss well.
• Top with Parmesan cheese.

CREAMY MUSHROOM PASTA

Steps:

• Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
• Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
• Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
• Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.

FETTUCCINE WITH MUSHROOMS

Steps:

• Bring a large pot of water to a boil for the pasta; add the salt and cook the pasta to al dente (reserve a mug of cooking water just before draining the pasta).
• Thinly slice the mushrooms, then heat the oil in a large skillet over med-high heat.
• Add the mushrooms to the pan and saute until deeply browned and tender, 12-15 minutes, add the garlic, thyme, and sage midway.
• Season the tender mushrooms with salt and pepper and a little freshly grated nutmeg.
• Deglaze the pan with the Marsala and stir for 30 seconds.
• Then add the cream; add the reserved starchy pasta cooking water, just enough to thin out the sauce to your liking.
• Drain the pasta and toss with the sauce, parsley, and cheese (top with ricotta, if using, for mixing into the fettuccine as you eat).