Fettuccine With Turkey And Brandied Mushrooms Food

FETTUCCINE WITH MUSHROOMS

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.

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!

TURKEY AND MUSHROOM PASTA

Steps:

• Cook pasta in large pot of boiling salted water until al dente, from 10-12 minutes .
• Melt butter in a large saucepan set over medium high heat.
• Add mushrooms, stir frequently until mushrooms are brown-tinged, 5-9 minutes.
• Add turkey and sprinkle with poultry seasoning, salt and pepper.
• Add turkey sauce and boil stirring often.
• Stir in sour cream and simmer over low heat, 1-2 minutes.
• Add cooked pasta to turkey mixture in pan.
• Stir gently to mix well.
• sprinkle with onions and serve.

FETTUCCINE WITH MUSHROOMS AND TOMATOES

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and green pepper in oil for 4-6 minutes or until vegetables are tender. Add garlic; cook 1 minute longer., In a small bowl, combine the flour, milk, salt and pepper until smooth; gradually stir into mushroom mixture. Add tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses. Drain fettuccine; toss with sauce.

FETTUCCINE WITH TURKEY AND BRANDIED MUSHROOMS

Steps:

• In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey cutlets with 1/4 teaspoons each of the salt and pepper. Cook the cutlets until they are almost done, about 1 minute per side. Remove the cutlets from the pan, let cool and then cut them into thin strips.
• Melt the butter in the same pan over moderate heat. Add the white part of the scallions, the mushrooms, 1/2 teaspoons of the salt, and the remaining 1/4 teaspoons pepper. Cook, stirring occasionally, until the mushrooms let off their liquid and it evaporates, about 5 minutes. Add the brandy and cook until almost no liquid remains in the pan, about 2 minutes more. Add 1/2 cup of broth and simmer until almost completely evaporated, about 4 minutes.
• In a large pot of boiling, salted water, cook the fettuccine until almost done, about 7 minutes. Drain the pasta and then add it to the mushrooms. Add the remaining 1/2 cup broth, the cream, the scallion tops, the remaining 1/2 teaspoons salt, and the turkey strips. Simmer until the turkey is just done, about 1 minute longer. Top with parsley.
• A single side dish of boiled or sautéed green beans is all that's needed.