DATE NIGHT MUSHROOM FETTUCCINE
Date Night Mushroom Fettuccine - elegant and luscious and FIVE INGREDIENT EASY.
Provided by Lindsay
Categories Dinner
Time 30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 455 calories, Sugar 3.6 g, Sodium 494 mg, Fat 25.1 g, SaturatedFat 15.5 g, TransFat 0.8 g, Carbohydrate 45.5 g, Fiber 2.4 g, Protein 12.7 g, Cholesterol 68.9 mg
FETTUCCINE WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 13
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.
GARLIC MUSHROOM PASTA RECIPE
This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 17
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!
Nutrition Facts : Calories 448.7 kcal, Carbohydrate 49.1 g, Protein 13.2 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 0.4 mg, Sodium 120.8 mg, Fiber 4.7 g, Sugar 7.9 g, ServingSize 1 serving
PASTA WITH CARAMELIZED ONIONS AND MUSHROOMS
Cooking onions and mushrooms slowly for a long time concentrates their flavor, which adds depth without a ton of oil. Pairing the onion mixture with whole wheat pasta isn't just a healthful whole grain choice either - the nutty flavor and sturdy chew of the noodles enhance the entire dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a large Dutch oven or wide pot over medium-high heat. Add the mushrooms and cook, undisturbed, until they are lightly browned and they start to soften, about 5 minutes. Stir well, then add the onions, paprika, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally (more frequently toward the end), until the onions are golden and very tender, about 30 minutes, reducing the heat to medium during the last 10 minutes so the onions don't burn.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain. Add the pasta, 3/4 cup cooking water, the sour cream and vinegar to the mushroom-onion mixture. Toss until the pasta is well coated and slightly saucy, gradually adding the remaining cooking water as needed.
- Add about half each of the parsley, dill and chives to the pasta and toss; season with salt and pepper. Divide among bowls and top with the remaining parsley, dill and chives.
PASTA WITH WILD MUSHROOM SAUCE
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large stock pot, bring salted water to a boil.
- In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
- Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
- Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.
FETTUCCINI WITH KING OYSTER MUSHROOMS
Steps:
- Cook the pasta according to the package instructions.
- Heat the olive oil and the butter together in a saute pan over medium-high heat. Stir in the shallots and garlic, and saute until they are light brown. Add in the thyme and mushrooms, and saute until the mushrooms are golden brown.
- Deglaze the pan with the white wine, stirring to bring all the flavors together. Pour in the cream, and stir to combine. Allow the sauce to reduce until it becomes thick and coats the back of a spoon. Add the spinach to the cream, and toss together to coat evenly.
- Once the pasta has cooked, drain the water, and transfer the fettuccini to the sauce. Toss the pasta and the spinach sauce together. Sprinkle in the fresh chives, and season with salt, and pepper, to taste. Remove the pan from the heat, and serve the fettucini in warmed pasta bowls.
CREAMY MUSHROOM PASTA
Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner
Provided by Esther Clark
Categories Dinner, Main course, Pasta, Supper
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
More about "fettuccine with roasted mushrooms food"
CREAMY MUSHROOM PASTA RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (309)Author Andy BaraghaniServings 4Total Time 25 mins
- Heat 2 Tbsp. oil in a Dutch oven or other large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
- Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
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