Cheese Fettuccine, With Wild Mushrooms

Name: Cheese Fettuccine, With Wild Mushrooms
Total time: 10 min
Yield: 4 servings
Cuisine: italian
Ingredients: 4 tablespoons olive oil; 2 cloves garlic, crushed; 1/4 pound fresh porcini, shiitake, golden oak or black forest mushrooms, sliced; 1 pound fresh fettuccine; 2 tablespoons butter; Salt and freshly ground black pepper; 2/3 cup freshly grated parmagiano-reggiano

By Florence Fabricant

Total Time: 10 minutes
Rating: 4(10)
Comments: Read comments

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Ingredients

Yield:4 servings

4tablespoons olive oil
2cloves garlic, crushed
¼pound fresh porcini, shiitake, golden oak or black forest mushrooms, sliced
1pound fresh fettuccine
2tablespoons butter
Salt and freshly ground black pepper
⅔cup freshly grated parmagiano-reggiano

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil in a skillet. Add the garlic and saute until lightly browned. Remove the garlic.
Step 2
Add the mushrooms and saute over high heat until lightly browned. Set aside.
Step 3
Bring at least four quarts of water to a rolling boil, add the fettuccine and cook about two minutes after the water returns to a boil. Drain, transfer to a warm bowl and toss with butter. Season the pasta with salt and pepper.
Step 4
Briefly reheat the mushrooms and add them to the fettuccine, toss again, add the cheese and toss once more. Serve at once with extra cheese on the side for those who wish it.

Ratings

4 out of 5

10 user ratings

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Comments

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Flufflhead5 years ago

I cooked it again tonight and, this time, added steamed broccoli to the mushrooms in the beginning when cooked with the oil. Also I used coconut oil instead of olive. Even better this time!

Flufflhead5 years ago

I didn’t have any fresh mushrooms, so I used a mix of dried porcini, morel and chanterelles (4oz), reconstituted. Added an extra tbsp of butter to the pasta. It was delicious! An easy recipe that will now be a part of our rotation.

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