Fettuccine with Creamy Mushroom Sauce (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Fettuccine with Creamy Mushroom Sauce

http://www.eatingwell.com/recipes/fettuccini_mushroom_sauce.html

From EatingWell:  November/December 2010

Any variety of mushroom will work in this creamy vegetarian pasta sauce, but we particularly like a combination of shiitake, oyster and cremini. Adding a few wild varieties, such as chanterelle or lobster mushrooms, will make the sauce extra-special.

6 servings, about 1 1/2 cups each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package instructions. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta to the pot.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add shallot, garlic, thyme, salt and pepper and cook, stirring, until the shallot is light brown, 1 to 3 minutes. Add mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated, 7 to 10 minutes.
  3. Stir in brandy (or sherry) and cook until the liquid has evaporated, about 1 minute. Sprinkle flour over the mushroom mixture and stir to coat. Pour in broth and bring to a boil, stirring constantly. Simmer, stirring, until thickened, about 1 minute. Remove from the heat. Stir in cream and 1/4 cup Parmesan.
  4. Stir the mushroom sauce into the drained pasta. If the sauce seems too thick, stir in some of the reserved pasta-cooking liquid to thin to desired consistency. Serve sprinkled with the remaining 1/4 cup Parmesan.

Nutrition

Per serving : 341 Calories; 8 g Fat; 3 g Sat; 3 g Mono; 15 mg Cholesterol; 54 g Carbohydrates; 15 g Protein; 9 g Fiber; 489 mg Sodium; 556 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1 fat