Mushroom Ragout with Fettuccine Rigate Recipe

Name: Mushroom Ragout with Fettuccine Rigate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Dried Porcini Mushrooms; 1 cup Really Hot Water; 2 Tablespoons Olive Oil; 1/2 cups Shallots, Diced; 2 cloves Garlic, Minced; 1/2 teaspoons Red Chili Flakes; 1 pound Fresh Sliced Mushrooms (crimini, Portobello, Trumpet, Oyster, Etc.); 1/2 cups Red Wine; 2 Tablespoons Unsalted Butter, Softened; 1 Tablespoon Flour; 2 cups Stock (vegetable, Mushroom, Beef, Chicken, Etc.), Warmed; 1/4 cups Fresh Basil Leaves, Chiffonade; Kosher Salt And Black Pepper; 1/2 pounds Fettucine, Cooked According To Directions

Servings: persons

1/2 cups Dried Porcini Mushrooms
1 cup Really Hot Water
2 Tablespoons Olive Oil
1/2 cups Shallots, Diced
2 cloves Garlic, Minced
1/2 teaspoons Red Chili Flakes
1 pound Fresh Sliced Mushrooms (crimini, Portobello, Trumpet, Oyster, Etc.)
1/2 cups Red Wine
2 Tablespoons Unsalted Butter, Softened
1 Tablespoon Flour
2 cups Stock (vegetable, Mushroom, Beef, Chicken, Etc.), Warmed
1/4 cups Fresh Basil Leaves, Chiffonade
Kosher Salt And Black Pepper
1/2 pounds Fettucine, Cooked According To Directions

1
In a bowl, add the dried porcini to the hot water.
2
Allow to reconstitute for at least 20 minutes.
3
In a large pan, heat olive oil over medium heat and saute the shallots until translucent.
4
Add garlic and red chili flakes and saute for an addition 2 minutes.
5
Add the sliced mushrooms and saute until softened, about 10 minutes.
6
Add the porcini mushrooms that were reconstituted in water, saving the liquid.
7
Mix and saute for an additional minute.
8
Add in red wine and cook until the wine has nearly evaporated.
9
Pour in the liquid that the porcini was reconstituted in; be careful not to add in the mushroom grit/sand.
10
Cook until the liquid has reduced to half.
11
In a small bowl, mash the butter and flour together with a fork.
12
Add in the butter/flour mixture to the mushrooms, stirring it in well to combine and cook for 2 minutes.
13
Add the stock and cook until the sauce is reduced and thickened to desired consistency.
14
Add in basil and season with salt and pepper.
15
Remove 1/3 of the mushrooms and toss in the hot fettuccine noodles to the pan, tossing it in the ragout evenly to coat the noodles.
16
Plate the pasta and top with a spoonful of the remaining mushroom ragout.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/2 cups Dried Porcini Mushrooms, 1 cup Really Hot Water, 2 Tablespoons Olive Oil, 1/2 cups Shallots, Diced, and more.

Yes, Mushroom Ragout with Fettuccine Rigate 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.

That's it — enjoy your meal!

Mushroom Ragout with Fettuccine Rigate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions