Fettucine With Rosy Mushroom Sauce Recipes

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.

FETTUCINE WITH ROSY MUSHROOM SAUCE

Steps:

• Heat olive oil & butter in a heavy-based saucepan, on gentle heat, until butter is soft.
• Add garlic & mushrooms, cook, coating the mushrooms in the hot oil, for 5 minutes.
• Add salt & pepper, tomato puree, cream & hot sauce and simmer for 10 minutes.
• Meanwhile cook the pasta according to packet directions, then drain when cooked.
• Mix the cornflour & water together then add to the simmering sauce, stirring until it thickens slightly, and serve.

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.

FETTUCCINE WITH ROASTED MUSHROOMS

Steps:

• Preheat oven to 325 degrees. Line a baking sheet with foil. Brush the foil with about a teaspoon of the oil and scatter the garlic and thyme over the foil.
• Remove and discard the stems from the mushrooms. Place the mushroom caps stem side down in a single layer on the baking sheet. Roast the mushrooms for 30 minutes.
• Remove the mushroom caps from the oven and slice them into slivers about a fourth of an inch wide. Chop the garlic and the thyme from the baking sheet. This much of the recipe can be prepared up to 4 hours in advance.
• Shortly before serving, bring a large pot of salted water to a boil. Cook the fettuccine about three minutes. Drain it well, then place it in a shallow saucepan or a skillet. Add the mushrooms, chopped thyme and garlic and the remaining olive oil. Cook over low heat a few minutes, tossing the noodles gently, to mix all of the ingredients. Season to taste with salt and pepper, gently fold in the parsley and serve the fettuccine alongside the monkfish.

FETTUCCINE WITH WILD MUSHROOMS

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.

FETTUCCINI WITH VEGAN MUSHROOM ALFREDO SAUCE

Steps:

• Combine cashews and 1 cup soy milk in a blender; blend until smooth. Add remaining soy milk, 1 cup water, parsley, nutritional yeast, miso, lemon juice, garlic powder, and nutmeg; blend until smooth. Set sauce aside.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• While the pasta is cooking, heat oil in a large skillet over medium heat. Add mushrooms and garlic; saute until mushrooms are soft and golden brown, 8 to 10 minutes, adding small amounts of water if necessary to keep mushrooms from sticking. Stir in soy sauce.
• Drain pasta and return it to the pot. Add sauce and heat over low heat until sauce is heated through, 2 to 3 minutes. Serve topped with mushrooms.

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.