Mushroom Fettucine

Recipe adapted from here. This was another dish from our latest potluck. :D

Mushroom Fettucine

-8 oz. dried fettuccine or linguine
-3 cups fresh shiitake or crimini mushrooms, sliced
-1/2 cup onion, chopped
-3 cloves garlic, minced
-1 tbsp EVOO
-1/3 cup mushroom broth or vegetable broth
-1/4 cup half-and-half or light cream
-1/4 tsp salt
-1 cup plum tomatoes, chopped
-1 tbsp fresh basil, finely shredded
-1 tbsp fresh oregano, finely shredded
-1/4 cup pine nuts, toasted (optional)
-Parmesan cheese, to taste (optional)

1) Cook fettuccine or linguine according to package directions. Drain, then return pasta to saucepan; cover and keep warm.
2) In a large skillet, cook mushrooms, onions and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated. Stir in broth, half-and-half, salt, and black pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, basil, and oregano; heat through.
3) Spoon the mushroom mixture over pasta mixture; toss gently to coat. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.


About Farrah

A frugal, selectively antisocial Family Medicine physician with too many interests. Loves...God, family, friends, volunteering and helping others, making others happy, music (especially piano and singing), Tahitian/hula/salsa/pole dancing, aerial silks, learning, writing, cooking, eating, sleeping, lifting weights, playing SNES and DS, photography, editing, window-shopping, gymnastics, kickboxing, BJJ, finding great deals, pyrography, horseback riding, archery, frolicking in the great outdoors...making every moment count.

Posted on April 18, 2013, in Food and tagged , , , . Bookmark the permalink. Leave a comment.

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