Fettuccine with Mushrooms Recipe

Name: Fettuccine with Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound fettuccine; 1 1/4 pounds mixed mushrooms; 2 to 3 garlic cloves, chopped; 1/4 cup EVOO (extra-virgin olive oil); 3 tablespoons chopped fresh thyme leaves; 2 tablespoons thinly sliced fresh sage leaves or 2 teaspoons rubbed or ground dried sage; Black pepper; Freshly grated nutmeg; 1/2 cup Marsala or dry white wine; 1/2 cup cream or 1 cup fresh ricotta; A generous handful of fresh flat-leaf parsley leaves, finely chopped; A generous handful of grated Pecorino Romano cheese

Servings: persons

Salt
1 pound fettuccine
1 1/4 pounds mixed mushrooms
2 to 3 garlic cloves, chopped
1/4 cup EVOO (extra-virgin olive oil)
3 tablespoons chopped fresh thyme leaves
2 tablespoons thinly sliced fresh sage leaves or 2 teaspoons rubbed or ground dried sage
Black pepper
Freshly grated nutmeg
1/2 cup Marsala or dry white wine
1/2 cup cream or 1 cup fresh ricotta
A generous handful of fresh flat-leaf parsley leaves, finely chopped
A generous handful of grated Pecorino Romano cheese

1
Bring a large pot of water to a boil for the pasta.
2
Add salt and cook the pasta to al dente.
3
Heads up: Reserve a mug of cooking water just before draining.
4
Thinly slice the mushrooms, then heat the EVOO in a large skillet over medium-high heat.
5
Add the mushrooms to the pan and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway.
6
Season the tender mushrooms with salt and pepper and a little freshly grated nutmeg.
7
Deglaze the pan with the Marsala and stir for 30 seconds.
8
Then add the cream, or if you prefer, top the pasta with a dollop of ricotta for mixing in.
9
Add the reserved starchy pasta cooking waterabout 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.
10
Drain the pasta and toss with sauce, parsley, and cheese.
11
Top with ricotta, if using, for mixing into the fettuccine as you eat.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Salt, 1 pound fettuccine, 1 1/4 pounds mixed mushrooms, 2 to 3 garlic cloves, chopped, and more.

Yes, Fettuccine with Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine with Mushrooms

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