MUSHROOM FETTUCCINE ALFREDO
I saw this recipe recently in a NJ newspaper and just had to try it. Thought it was better than the fettuccine in most NYC restaurants. If you like mushrooms and alfredo sauce, this is for you!
Provided by Diamond Joe
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 933.1, Fat 77.1, SaturatedFat 44.4, Cholesterol 237.6, Sodium 1412, Carbohydrate 23, Fiber 1.8, Sugar 7.3, Protein 26.7
FETTUCCINI WITH VEGAN MUSHROOM ALFREDO SAUCE
Easy vegan pasta dish with mushroom Alfredo sauce.
Provided by Christa Miller
Time 20m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 62.2 g, Fat 15.8 g, Fiber 6 g, Protein 21.3 g, SaturatedFat 3 g, Sodium 328.6 mg, Sugar 8.8 g
FRESH MUSHROOM FETTUCCINE
Dinner ready in 30 minutes! Enjoy this easy-to-make mushroom fettuccine - a delicious meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Cook and drain fettuccine as directed on package; return to pan.
- Add remaining ingredients; toss until fettuccine is coated with oil.
Nutrition Facts : Calories 350, Carbohydrate 41 g, Cholesterol 55 mg, Fiber 2 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg
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
FETTUCCINE WITH MOREL MUSHROOMS AND SAGE CREAM
Categories Milk/Cream Mushroom Pasta Sauté Quick & Easy Red Wine Fall Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Bring 2 cups water to boil in heavy small saucepan; add mushrooms. Remove pan from heat. Let stand until mushrooms soften, about 15 minutes. Drain mushrooms, reserving soaking liquid.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
- Heat oil in heavy large skillet over medium heat. Add onion and sauté until just softened, about 5 minutes. Add wine and cook 1 minute. Pour in mushroom liquid, leaving any sediment behind. Add mushrooms, cream, and sage. Simmer until sauce thickens slightly, about 7 minutes. Add pasta and toss to coat with sauce. Season with salt and pepper. Transfer to plates and serve.
SHRIMP AND MUSHROOM FETTUCCINE
One night I came home and wanted Fettuccine, none of the recipes I could find suited what I wanted, so I threw this together and voila, this is what came out of it. Even my two teenage boys that can be food snobs devoured it.
Provided by Sidd9260
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare fettuccine according to package directions.
- Melt butter in large skillet on a low heat.
- Saute garlic and mushrooms in butter until limp and browned.
- Add flour and coat mushrooms.
- Slowly stir in cream to mixture.
- Add salt,black pepper, and red pepper.
- Put shrimp in mixture and let simmer about 15 minutes.
- Dish up the noodles and pour some of the mixture over it.
- I like to serve this with a nice green salad and garlic bread.
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