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Category: Main Course Meals
Prep Time: Cook Time: Total Time:
Serving Size : 8
3 tablespoons extra-virgin olive oil -- divided
2 tablespoons unsalted butter
4 large cloves garlic -- thinly sliced
6 ounces Portobello mushroom caps -- thinly sliced
6 ounces shiitake mushrooms -- stems removed, caps thinly sliced
6 ounces chanterelle, crimini, oyster or button mushrooms -- thinly sliced
1 pound fettucine
1 cup reduced-sodium beef broth
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped fresh Italian parsley
Heat 2 tablespoons of the oil and butter in large skillet over medium-high heat until butter melts and becomes foamy. Add garlic; cook 10 seconds or until fragrant. Add mushrooms; cook 10 - 12 minutes or until liquid evaporates and mushrooms begin to brown, stirring occasionally.
Meanwhile, cook fettuccine in large pot of boiling salted water according to package directions; drain.
Add broth, nutmeg, salt and pepper to mushrooms. Increase heat to high; cook 8 minutes or until only 1/4 cup of the liquid remains. Keep warm.
Place fettuccine in large bowl; toss with mushroom mixture, remaining 1 tablespoon oil and parsley.
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Wild Mushroom Fettuccine
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Category: Main Course Meals
Prep Time: Cook Time: Total Time:
Serving Size : 8
3 tablespoons extra-virgin olive oil -- divided
2 tablespoons unsalted butter
4 large cloves garlic -- thinly sliced
6 ounces Portobello mushroom caps -- thinly sliced
6 ounces shiitake mushrooms -- stems removed, caps thinly sliced
6 ounces chanterelle, crimini, oyster or button mushrooms -- thinly sliced
1 pound fettucine
1 cup reduced-sodium beef broth
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped fresh Italian parsley
Heat 2 tablespoons of the oil and butter in large skillet over medium-high heat until butter melts and becomes foamy. Add garlic; cook 10 seconds or until fragrant. Add mushrooms; cook 10 - 12 minutes or until liquid evaporates and mushrooms begin to brown, stirring occasionally.
Meanwhile, cook fettuccine in large pot of boiling salted water according to package directions; drain.
Add broth, nutmeg, salt and pepper to mushrooms. Increase heat to high; cook 8 minutes or until only 1/4 cup of the liquid remains. Keep warm.
Place fettuccine in large bowl; toss with mushroom mixture, remaining 1 tablespoon oil and parsley.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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