Fettuccine With Mushrooms
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- salt
- 1 lb fettuccine
- 1 1⁄4 lbs mixed mushrooms
- 2 -3 garlic cloves, chopped
- 1⁄4 cup extra virgin olive oil
- 3 tablespoons chopped fresh thyme
- 2 tablespoons thinly sliced fresh sage leaves (or 2 t. rubbed sage or ground dried sage)
- black pepper
- freshly grated nutmeg
- 1⁄2 cup marsala wine or 1/2 cup dry white wine
- 1⁄2 cup cream (or 1 c. ricotta)
- freshly flat leaf parsley, chopped
- grated pecorino romano cheese
directions
- Bring a large pot of water to a boil for the pasta; add the salt and cook the pasta to al dente (reserve a mug of cooking water just before draining the pasta).
- Thinly slice the mushrooms, then heat the oil in a large skillet over med-high heat.
- Add the mushrooms to the pan and saute until deeply browned and tender, 12-15 minutes, add the garlic, thyme, and sage midway.
- Season the tender mushrooms with salt and pepper and a little freshly grated nutmeg.
- Deglaze the pan with the Marsala and stir for 30 seconds.
- Then add the cream; add the reserved starchy pasta cooking water, just enough to thin out the sauce to your liking.
- Drain the pasta and toss with the sauce, parsley, and cheese (top with ricotta, if using, for mixing into the fettuccine as you eat).
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!