Fettuccine With Wild Mushroom Sauce – a delicious recipe with porcini mushrooms, water, butter, extra-virgin olive oil, garlic, mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Place porcini in medium bowl; add 3 cups hot water. Let soak until soft, about 30 minutes. Drain mushrooms, reserving soaking liquid.
2
Melt butter with oil in large deep skillet over medium heat. Add garlic; saute 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; saute 2 minutes longer. Mix in 3 tablespoons parsley; season with salt and pepper.
3
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.
502
kcal
Calories
36
g
Fat
32
g
Carbs
18
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 ounces dried porcini mushrooms*, 3 cups hot water, 6 tablespoons ( 3/4 stick) butter, 3 tablespoons extra-virgin olive oil, and more.
Yes, Fettuccine With Wild Mushroom Sauce 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.
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