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Weeknight Wednesday: Fettuccine with Wild Mushroom Sauce

Many of the recipes I post out here take some time to prepare, cook or both. As many of us (myself included) do quite a bit of work night cooking, I have decided to occasionally highlight those quick recipes on Wednesdays.

Fettuccine with Wild Mushroom Sauce

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Pasta is a great, quick meal.

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My local grocery store sells a variety pack of mushrooms. It was perfect for this dish.

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An earthy dish.

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The broad noodles help to hold on to the sauce that is created.

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A hearty and flavorful dish!

Fettuccine with Wild Mushroom Sauce

Servings: 6 servings

Ingredients:

1 1/2 ounces dried porcini mushrooms*
3 cups hot water
6 tablespoons ( 3/4 stick) butter
3 tablespoons extra-virgin olive oil
3 garlic cloves, crushed
1 1/2 pounds assorted fresh mushrooms, such as wild crimini, portobello (dark gills scraped out), and stemmed shiitake, thickly sliced
6 tablespoons chopped fresh Italian parsley, divided
1 batch freshly cooked Homemade Egg Fettuccine
1/2 cup freshly grated Pecorino Romano cheese plus more for passing

Directions:

Place porcini in medium bowl; add 3 cups hot water. Let soak until soft, about 30 minutes. Drain mushrooms, reserving soaking liquid.

Melt butter with oil in large deep skillet over medium heat. Add garlic; sauté until beginning to brown, about 3 minutes. Add fresh mushrooms; sprinkle with salt and pepper. Cover; cook until tender, stirring often, about 6 minutes. Add drained porcini. Cover; cook 2 minutes. Uncover; sauté 2 minutes longer. Mix in 3 tablespoons parsley; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover mushroom sauce and soaking liquid separately and refrigerate.

Add cooked fettuccine and 1/2 cup cheese to mushroom sauce in skillet. Toss over medium heat until heated, cheese melts, and sauce coats pasta, adding reserved mushroom soaking liquid as needed if dry. Mix in remaining 3 tablespoons parsley. Season to taste with salt and pepper. Transfer to large bowl and serve with more cheese.

*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Source: http://m.epicurious.com/recipes/food/views/Fettuccine-with-Wild-Mushroom-Sauce-240104

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Categories: Cheese3, Italian, kosher, Main Dish 3, Pasta, Recipes, Vegetable4, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

3 Comments on “Weeknight Wednesday: Fettuccine with Wild Mushroom Sauce”

  1. November 11, 2015 at 12:08 pm #

    Reblogged this on My Meals are on Wheels.

    Like

  2. November 11, 2015 at 1:15 pm #

    Yum! When visiting my s-i-l in France, we collected black trumpet mushrooms often and she made a marvelous pasta sauce much like yours.

    janet

    Like

  3. November 11, 2015 at 1:22 pm #

    Mushrooms are one of my favorites! This will be downloaded and at least attempted. Yay!

    Like

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