Fettuccine with Wild Mushrooms and Parmesan

recipe
The rich mushroom flavor makes this an ideal pasta dish for autumn.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 328
Caloriesfromfat 25 %
Fat 9 g
Satfat 4.8 g
Monofat 2.8 g
Polyfat 0.3 g
Protein 13.8 g
Carbohydrate 48.8 g
Fiber 2.8 g
Cholesterol 23 mg
Iron 2.8 mg
Sodium 485 mg
Calcium 146 mg

Ingredients

12 ounces uncooked fettuccine
2 tablespoons butter
1/4 cup finely chopped shallots (about 1 medium)
8 ounces sliced cremini mushrooms (about 2 1/2 cups)
4 ounces sliced oyster mushroom caps (about 2 cups)
4 ounces thinly sliced shiitake mushroom caps (about 2 cups)
4 garlic cloves, minced
1/4 cup dry sherry
1 cup organic vegetable broth (such as Swanson Certified Organic)
1 1/2 tablespoons chopped fresh parsley
2 tablespoons crème fraîche or sour cream
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces shaved fresh Parmesan cheese (about 1/2 cup)

Preparation

Cook pasta according to the package directions, omitting salt and fat. Drain, and set aside.

Melt butter in a large nonstick skillet over medium-high heat. Add shallots, mushrooms, and garlic; sauté 6 minutes or until the moisture evaporates. Add sherry; cook for 2 minutes or until liquid almost evaporates. Add broth; reduce heat, and simmer 5 minutes. Stir in parsley and remaining ingredients except cheese. Add pasta, tossing to coat. Spoon about 1 1/3 cups pasta mixture into each of 6 shallow bowls; top evenly with cheese.

Judy Lockhart,

Cooking Light

October 2005
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