This Italian-style Mushroom Fettuccini is about to become your new favorite pasta dish. It’s surprisingly easy to make, especially if you use store-bought fresh fettuccini. But fear not, pasta enthusiasts, the article also includes a nudge towards a homemade pasta recipe for an ultimate dining experience!
This recipe features a symphony of flavors, with the earthy depth of various mushrooms, fragrant garlic and herbs, and the richness of Parmesan cheese. With just a handful of ingredients, you can whip up a culinary masterpiece in no time, perfect for a cozy dinner for two or a delightful gathering.
Here’s what you’ll need:
Ingredients
- 6 oz (170g) Fresh Fettuccini pasta
- 5 oz (140g) Assorted mushrooms (ideally wild mushrooms for extra depth of flavor)
- 4 tbsp Olive oil
- ½ cup Dry white wine
- ½ cup (15g) Dried porcini mushrooms
- ¼ cup Chopped fresh parsley leaves
- ½ tsp Rosemary
- 1 Shallot, finely chopped
- 1 Garlic clove, grated
- 2 tbsp Butter
- Parmesan cheese (shavings for garnish)
- Salt and pepper to taste
Instructions
- Rehydrate the Porcini Mushrooms: In a cup, combine the dried porcini mushrooms with the white wine. Ensure all the mushrooms are submerged and let them soak for at least 20 minutes, until fully rehydrated. Once rehydrated, remove the mushrooms, squeezing out any excess liquid (reserve the wine!). Chop the softened porcini mushrooms and set them aside.
- Cook the Pasta: Bring a large pot of salted water to a boil for the fettuccini.
- Prepare the Fresh Mushrooms: While the water heats up, clean the fresh mushrooms by gently wiping them with a damp paper towel or brushing off any dirt. Slice them into medium-sized pieces.
- Sauté the Aromatics: In a large frying pan over medium heat, add 3 tablespoons of olive oil. Add the chopped shallots and rosemary. Sauté for about 2 minutes, until softened and fragrant, but not browned.
- Add the Mushrooms: Add the minced garlic and all the sliced fresh mushrooms to the pan with the shallots and rosemary. Cook for 3-4 minutes, stirring occasionally, until the mushrooms are tender and slightly browned.
- Deglaze and Reduce: Pour in the reserved white wine from the soaked porcini mushrooms (be sure to avoid any sediment at the bottom of the cup). Let the mixture simmer for 2-3 minutes, allowing the liquid to reduce slightly.
- Cook the Pasta: Add the fresh fettuccini to the boiling water and cook according to package instructions. Fresh pasta typically cooks faster, so aim for around 3 minutes.
- Combine and Season: Drain the cooked fettuccini and add it directly to the pan with the mushroom mixture. Toss everything together, adding a splash of reserved pasta water (about a tablespoon) for a silky texture. Next, add the softened butter, chopped fresh parsley, salt, and pepper to taste.
- Serve and Enjoy: Plate your delicious Wild Mushroom Fettuccini while it’s hot and garnish with generous shavings of Parmesan cheese. Sit back, relax, and savor the rich and earthy flavors of this incredible pasta dish!
