Creamy Mushroom Fettuccini

In Delaware, one of our great year-round local treats are mushrooms. Kennet Square, PA is the mushroom capital of the U.S.; with it so close, we get great fresh mushrooms. Still not quite as good as when I grew my own, but I don’t know when I will get the chance to do that again. So, local fresh mushrooms it is.

For this recipe, I used baby bellas. I love their earthier quality and firmer texture. Since I used champagne instead of wine, I realized that this is a perfect New Year’s Day recipe to use some of your leftover champagne. And a nice dinner to start off the year. I actually made it as the welcome home dinner for Lauren after her study abroad, and it was a great hit.

This is a very rich tasting dish, but since it is adapted from Cooking Light, it is relatively easy on your waistline. A welcome thing after the indulgence of the holidays.

Creamy Mushroom Fettuccini

Adapted from Cooking Light

1 9-ounce package refrigerated fresh fettuccini

1 Tbsp olive oil

1/2 cup chopped onion

12 ounces baby bella mushrooms, sliced (locally grown)

2 garlic cloves, minced (from the garden)

3/4 tsp Kosher salt, divided

1/4 tsp freshly ground black pepper

1/4 cup champagne or white wine

1/4 tsp dried thyme (from the garden)

1/2 cup heavy cream

1/4 cup freshly grated Parmesan cheese

1/4 cup fresh parsley, chopped

Directions

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

Meanwhile, heat a large non-stick skillet over medium-high heat. Add oil; swirl to coat. Add onion, mushrooms, garlic, 1/4 tsp salt and pepper; saute 10 minutes, til mushrooms have browned and released their liquid. Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally.