Fettuccine with Mustard Greens and Mushrooms Recipe

Name: Fettuccine with Mustard Greens and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 tablespoons extra-virgin olive oil, plus a little more as necessary, divided; 6 cups roughly chopped fresh mushrooms such as shiitake or morel; Salt and freshly ground black pepper; 2 tablespoon minced garlic; 2 tablespoon finely chopped fresh thyme leaves; 1 teaspoon fennel seeds; 4 cups double-strength chicken broth or 4 cups canned low-salt chicken broth boiled until reduced by half; 6 cups packed roughly chopped mustard greens, green chard, or spinach; 1 1/2 pound dried fettuccine; 4 tablespoons unsalted butter; 4 tablespoons finely chopped fresh flat-leaf parsley; About 1 cup freshly grated Parmesan

Servings: persons

10 tablespoons extra-virgin olive oil, plus a little more as necessary, divided
6 cups roughly chopped fresh mushrooms such as shiitake or morel
Salt and freshly ground black pepper
2 tablespoon minced garlic
2 tablespoon finely chopped fresh thyme leaves
1 teaspoon fennel seeds
4 cups double-strength chicken broth or 4 cups canned low-salt chicken broth boiled until reduced by half
6 cups packed roughly chopped mustard greens, green chard, or spinach
1 1/2 pound dried fettuccine
4 tablespoons unsalted butter
4 tablespoons finely chopped fresh flat-leaf parsley
About 1 cup freshly grated Parmesan

1
1.
2
Heat 1/4 cup of the olive oil in a large saute pan over medium-high heat until hot.
3
Add the mushrooms and do not move them until they begin to brown, about 1 minute.
4
Then saute until brown all over, about 5 minutes.
5
Add another tablespoon olive oil if the pan is too dry.
6
Season with salt and pepper, to taste.
7
2.
8
Add the garlic and cook quickly until light brown.
9
Add the thyme, fennel seeds, and stock and bring to a boil.
10
Add the greens, season with salt and pepper, and simmer until tender, about 8 minutes.
11
3.
12
Meanwhile, bring a large pot of water to a boil and add salt.
13
Add the pasta and cook until al dente, about 12 minutes.
14
Drain, refresh quickly under cool running water, and toss with the remaining 1 tablespoon olive oil.
15
4.
16
Stir the butter into the greens and add the pasta and parsley.
17
Toss to heat through and add half of the Parmesan.
18
Toss well again and pour onto a heated serving platter.
19
Dust with the other half of Parmesan and serve.

942

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 12 ingredients. The key ingredients include: 10 tablespoons extra-virgin olive oil, plus a little more as necessary, divided, 6 cups roughly chopped fresh mushrooms such as shiitake or morel, Salt and freshly ground black pepper, 2 tablespoon minced garlic, and more.

Yes, Fettuccine with Mustard Greens and 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 Mustard Greens and Mushrooms

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