FETTUCCINE WITH WILD MUSHROOMS
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Soak porcini in cup of boiling water 30 minutes. Trim stalks from the fresh mushrooms, wash off grit under cold running water and slice into one-and-a-half-inch pieces.
- Using a large skillet, soften the garlic and the shallots in two tablespoons butter and oil. Meanwhile, bring six quarts salted water to a boil.
- Strain the porcini through a paper towel, reserving the soaking liquid. Chop the porcini and add them to the skillet with the thyme, salt and pepper and white wine. Cook over moderate heat, stirring occasionally, for about 20 minutes. Add the porcini cooking liquid and continue to cook over moderate heat until it has almost evaporated.
- Meanwhile, cook the fettuccine until al dente. Drain and toss in a heated bowl with the remaining tablespoon butter (you could use truffle oil instead).
- Over moderate heat, stir the creme fraiche into the mushrooms. Correct seasoning and pour them over the fettuccine. Toss, sprinkle with parsley and serve. Pass the cheese separately.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 6 grams, Carbohydrate 83 grams, Fat 15 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 690 milligrams, Sugar 7 grams, TransFat 0 grams
WILDLY DELICIOUS WILD MUSHROOM FETTUCCINE
Make and share this Wildly Delicious Wild Mushroom Fettuccine recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet over medium heat.
- Add in shallots; saute 2 minutes; then add in mushrooms.
- Saute mushrooms 2 minutes, then cover pan; decrease heat to medium-low, and cook 3-5 minutes, until juices are extracted and mushrooms are dark and tender.
- Uncover and increase heat to medium; add in thyme, nutmeg, salt, and pepper.
- Toss mushrooms with a good shake of the pan.
- Add in sherry; reduce liquid by half, 2-3 minutes.
- Add in broth, then cream; simmer until sauce thickens so that it coats the back of a spoon, about 5 minutes.
- Toss with hot pasta; top with chives and toasted hazelnuts.
- Serve with grated cheese (also crusty bread and a green salad).
Nutrition Facts : Calories 967.4, Fat 44, SaturatedFat 13.2, Cholesterol 150.1, Sodium 242.3, Carbohydrate 97.2, Fiber 6.6, Sugar 6.1, Protein 22.5
FETTUCCINE WITH WILD MUSHROOMS
Make and share this Fettuccine With Wild Mushrooms recipe from Food.com.
Provided by Kim127
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 720, Fat 42.3, SaturatedFat 25.1, Cholesterol 210.2, Sodium 377.5, Carbohydrate 70.2, Fiber 1.4, Sugar 2.8, Protein 17.7
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- Bring 4 quarts of water to a boil and add 1 tablespoon salt. Add the fettuccine and cook for 10-11 minutes for al dente texture. Before draining, scoop out and reserve ½ cup of the cooking water.
- Meanwhile heat the oil in a 12-inch skillet over medium-high heat. Add the shallots and cook until softened, about 3 minutes. Stir in the mushrooms and 1 teaspoon salt. Cook, stirring occasionally, until the mushrooms are soft and have released their liquid. Pour in the wine and let it bubble until it’s reduced by half. Stir in the garlic, thyme and black pepper and cook for 30 seconds.
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- Divide the butter between 2 large skillets and melt until foaming. Add half of the shallots to each skillet and cook over moderately high heat, stirring, until slightly softened, about 2 minutes. Add half of the garlic to each skillet and cook, stirring, for 1 minute longer. Add half the mushrooms to each skillet, season with salt and pepper and raise the heat to high. Cook, stirring, until the mushrooms have exuded their liquid and are lightly browned, 7 to 10 minutes. Using a slotted spoon, transfer the mushrooms to a large bowl.
- Pour the wine into 1 of the skillets and boil over high heat, stirring, until reduced to about 2 tablespoons, about 10 minutes. Add the chicken stock and boil until reduced by half, about 20 minutes. Return the mushrooms to the skillet, season with salt and pepper and keep warm.
- Meanwhile, bring a very large pot of water to a boil. Add salt, then add the fettuccine and cook until al dente. Drain the pasta and toss with the mushrooms and sauce. Sprinkle the parsley and garnish with the shaved Parmesan.
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