Fettuccine With Mushrooms Recipe 445

Steps:

• Bring a large pot of water to boil for the pasta. Salt the water well and add a splash of oil to prevent the pasta from sticking. When the water is boiling, add the pasta, giving it a quick stir to separate the noodles.
• Meanwhile, in a heavy skillet, heat the olive oil on medium high, when the oil is hot, add the butter, and when it foams, add the garlic. Cook, stirring until the garlic is fragrant, then add mushrooms and turn the heat to high. Cook and stir until the mushrooms begin to brown, then add the sherry if using, stirring until the wine evaporates. Reduce the heat to medium and add the soy sauce, and remove from heat until the pasta is ready.
• Return the skillet to medium heat and using tongs, lift the pasta from the pot, directly into the skillet, use tongs to mix the mushroom mixture into the pasta, season with salt and pepper and place on serving plates and serve.

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.

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.

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).

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.