Fettuccine with Wild Mushrooms and Parmesan

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

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Nutritional Information

Amount per serving
  • Calories: 328
  • Calories from fat: 25%
  • Fat: 9g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 13.8g
  • Carbohydrate: 48.8g
  • Fiber: 2.8g
  • Cholesterol: 23mg
  • Iron: 2.8mg
  • Sodium: 485mg
  • Calcium: 146mg


  • 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)


  1. Cook pasta according to the package directions, omitting salt and fat. Drain, and set aside.
  2. 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.
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