Fettuccine With Wild Mushrooms Recipe

Name: Fettuccine With Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter; 1 small onion, finely chopped; 4 garlic cloves, minced; 12 ounces mushrooms, roughly chopped (mixture of oyster and shiitake); salt and pepper; 1 cup heavy cream; 2 tablespoons chopped fresh thyme; 2 tablespoons lemon juice; 2 teaspoons soy sauce; 1 lb cooked fettuccine pasta; parmesan cheese

Servings: persons

6 tablespoons butter
1 small onion, finely chopped
4 garlic cloves, minced
12 ounces mushrooms, roughly chopped (mixture of oyster and shiitake)
salt and pepper
1 cup heavy cream
2 tablespoons chopped fresh thyme
2 tablespoons lemon juice
2 teaspoons soy sauce
1 lb cooked fettuccine pasta
parmesan cheese

1
Melt butter in large skillet over medium heat.
2
Cook onions and garlic (with salt and pepper to taste) until lightly golden.
3
Add mushrooms, turn up heat, and cook, stirring and tossing frequently, until soft, about 2 minutes.
4
Pour in cream and add thyme; boil for 5 minutes to thicken.
5
Stir in lemon juice and soy sauce and remove from heat.
6
Pour sauce over hot linguine and toss well.
7
Top with Parmesan cheese.

961

kcal

Calories

Fat

125

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 11 ingredients. The key ingredients include: 6 tablespoons butter, 1 small onion, finely chopped, 4 garlic cloves, minced, 12 ounces mushrooms, roughly chopped (mixture of oyster and shiitake), and more.

Yes, Fettuccine With Wild 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 Wild Mushrooms

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