Tantalize your taste buds with our delectable Fettuccini al Fungi, a symphony of flavors that will transport you to the heart of Italy. This classic dish features tender fettuccini pasta enveloped in a rich and creamy sauce infused with the earthy essence of wild mushrooms. Each bite is a harmonious blend of textures, with the smooth sauce clinging lovingly to the pasta, while the mushrooms provide a delightful textural contrast.
This article showcases a collection of carefully curated Fettuccini al Fungi recipes, each offering a unique twist on this beloved dish. From the traditional Italian rendition to creative variations that incorporate different types of mushrooms, herbs, and cheeses, these recipes cater to a wide range of culinary preferences. Whether you're a seasoned chef or a home cook looking to impress your dinner guests, you're sure to find a recipe that suits your skill level and taste.
EASY ITALIAN MUSHROOM FETTUCCINE
Steps:
- In a large saucepan add olive oil, mushrooms, salt, garlic, chopped Italian parsley, hot pepper flakes and water. Cook on medium heat for approximately 20-25 minutes, until mushrooms are tender and water has evaporated.
- While mushrooms are cooking cook the fettuccine in boiling salted water until al dente, drain then add to the cooked mushrooms along with half a ladle of pasta water. Cook on medium heat while tossing until water has evaporated and becomes almost creamy. Serve immediately. Top with freshly grated parmesan or pecorino cheese if desired. Enjoy!
Nutrition Facts : Calories 243 kcal, Carbohydrate 22 g, Protein 5 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 22 mg, Sodium 157 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PASTA WITH FUNGHI TRIFOLATI
Provided by Mark Bittman
Categories dinner, easy, pastas, main course
Time 25m
Yield 3 to 4 servings.
Number Of Ingredients 11
Steps:
- Soak the dried mushrooms in very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove the dried mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
- Set a large pot of water to boil for the pasta and salt it. Put a large skillet over medium-high heat, and add the olive oil and 2 tablespoons butter. When it is hot, add the garlic and onions; cook, stirring occasionally, until the onions begin to soften, 3 to 5 minutes. Add the fresh mushrooms and dried mushrooms when they're ready, and cook until they give up their liquid and start to brown, at least 15 minutes. Add the white wine or mushroom-soaking liquid to the pot and cook, scraping up any browned bits from the bottom as the liquid starts to bubble.
- Meanwhile, cook the pasta until tender.
- Reduce skillet heat to low. Add remaining butter and the parsley, and stir to combine; sprinkle with salt and pepper. When the pasta is done, drain it. Add the pasta to the mushroom mixture, and toss until well combined. If the mixture is dry, add a little pasta water or mushroom-soaking liquid. If you like, garnish with Parmesan and more parsley.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 14 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 578 milligrams, Sugar 6 grams, TransFat 0 grams
FETTUCCINE AL FUNGHI
Make and share this Fettuccine Al Funghi recipe from Food.com.
Provided by Terese
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add pasta to a pot of salted boiling water.
- Meanwhile place oil and butter in a pan.
- Once the butter is melted add the mushrooms and allow them to sauté over a medium heat for about 2 minutes.
- Remove from the pan.
- To the pan add the chopped chili, nutmeg, cream parmesan and pepper.
- Once the pasta is cooked, drain and toss it into the sauce, add to the pan, the cooked mushrooms and parsley and mix well.
- Place in a warm bowl and serve.
- You can add more nutmeg and cheese to taste if you wish.
Nutrition Facts : Calories 586.5, Fat 26.1, SaturatedFat 13.1, Cholesterol 132.8, Sodium 152.1, Carbohydrate 71.7, Fiber 4.2, Sugar 3.4, Protein 18.2
FETTUCCINE WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
- Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway through the cooking. Season the mushrooms with salt and pepper, to taste, and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Stir in the cream, (or if you prefer, top the pasta with a dollop of ricotta at serving time). Stir in the reserved pasta cooking water, about 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.
- Drain the pasta and toss with sauce, parsley, and cheese. Transfer the pasta to a serving bowls and top each with a dollop of ricotta, if using, for mixing into the fettuccine as you eat.
FETTUCCINI AL FUNGI
This creamy mushroom and pesto sauce is an easy dish to prepare, inspired from Seattle's Poor Italian restaurant. It is excellent for entertaining. It is best served hot from the stove!
Provided by Marah
Categories Pasta Main Dishes
Yield 6
Number Of Ingredients 9
Steps:
- Cook the pasta according to package directions.
- Meanwhile, saute mushrooms and garlic in olive oil over low heat until tender. Mix in pesto mix, milk, and cream cheese; bring to a boil over medium heat. Reduce heat, and simmer while stirring until cream cheese has melted and mixture has thickened.
- Drain pasta. Pour sauce over noodles, and toss to coat. Serve.
Nutrition Facts : Calories 376.8 calories, Carbohydrate 47.2 g, Cholesterol 10.2 mg, Fat 15.2 g, Fiber 4.1 g, Protein 14.1 g, SaturatedFat 3.7 g, Sodium 105.4 mg, Sugar 4.2 g
Tips:
- Use a variety of mushrooms: A combination of different types of mushrooms, such as cremini, shiitake, and oyster mushrooms, will add depth and flavor to your sauce.
- Sauté the mushrooms properly: Make sure to cook the mushrooms over medium-high heat until they are browned and slightly crispy. This will help to bring out their flavor.
- Use a good quality white wine: The white wine you use in your sauce should be one that you would enjoy drinking. A dry white wine, such as a Sauvignon Blanc or Pinot Grigio, is a good choice.
- Don't overcook the pasta: Fettuccini should be cooked al dente, meaning it should be slightly firm to the bite. Overcooked pasta will be mushy and unpleasant to eat.
- Garnish with fresh herbs: Fresh herbs, such as parsley or chives, will add a pop of color and flavor to your dish.
Conclusion:
Fettuccini al fungi is a delicious and easy-to-make dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal that your friends and family will love. So next time you're looking for a tasty and satisfying pasta dish, give fettuccini al fungi a try. You won't be disappointed!
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