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.

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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.

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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.

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Remove pan from heat.  Add hot pasta, remaining 1/2 tsp salt, cream and Parmesan cheese to the pan, tossing to combine.  Sprinkel with chopped parsley.

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Serve immediately and enjoy!

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Serves 4.

4 Comments Add yours

  1. Lala Rukh says:

    Ah loving the mouthwatering recipe 🙂 Amazing.

  2. Dinner Bank says:

    Love pasta and this looks sooo yummi 🙂

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