Best 10 Fettuccine With Shiitake Mushroom Sauce Recipes

FETTUCCINE WITH SHIITAKE MUSHROOMS & BASIL

Steps:

• Bring a large pot of lightly salted water to a boil for cooking pasta.
• Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.
• Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving 1/2 cup cooking liquid.
• Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.

FETTUCCINE WITH SHIITAKE MUSHROOM SAUCE

Steps:

• Place dried mushrooms in medium bowl. Add hot water and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing excess water back into bowl. Strain and reserve soaking liquid. Slice mushrooms, discarding stems.
• Heat oil in heavy large skillet over medium heat. Add bacon and cook until fat renders, stirring frequently, about 3 minutes. Pour off half of fat. Add shallots to bacon in skillet and sauté 1 minute. Add dried and fresh mushrooms and rosemary and sauté 3 minutes. Add stock and mushroom-soaking liquid. Boil until liquid is reduced to glaze, about 10 minutes. Add half and half and simmer until beginning to thicken, about 5 minutes. Remove from heat. (Can be prepared 3 days ahead. Cover and refrigerate.)
• Add pasta to large pot of boiling salted water. Cook until just tender but still firm to bite, stirring occasionally.
• Meanwhile, rewarm mushroom sauce over medium-low heat.
• Drain pasta. Add to sauce and stir until coated. Mix in 2/3 cup Parmesan. Season with salt and pepper. Transfer to plates. Sprinkle with parsley.

FETTUCCINE WITH PUMPKIN, SHIITAKES AND MASCARPONE

Steps:

• Preheat oven to 450°F. Toss pumpkin with olive oil in large bowl to coat. Transfer pumpkin to baking sheet. Bake until pumpkin is tender and beginning to brown, stirring once, about 30 minutes.
• Transfer pumpkin to processor. Add 2 1/2 cups chicken stock. Puree until smooth. Add mascarpone cheese and ground cinnamon. Process to blend. Season with salt and pepper.
• Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Add remaining 2 cups chicken stock. Boil until stock is reduced by half, about 8 minutes. Reduce heat to low. Stir in pumpkin mixture. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)
• Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer fettuccine to large bowl. Add sauce and toasted pumpkin seeds; toss to coat. Season with salt and pepper. Serve, passing Parmesan cheese separately.

FETTUCCINE WITH FENNEL AND SHIITAKE MUSHROOMS

Steps:

• Heat the oil in a large skillet. Add the mushrooms and saute over medium heat until they begin to wilt. Add the garlic, stir for a few seconds, then stir in the fennel. Cook until the fennel begins to soften, about five minutes. Cover the pan and cook over low heat until the vegetables are tender, about another 10 minutes.
• Bring four quarts of water to a boil. Cook the fettuccine for three minutes, then drain.
• Uncover the skillet and stir in the cream, sun-dried tomato and fennel tops. Cook over high heat for a minute or two, then season to taste with salt and pepper. Add the cooked pasta to the skillet, toss to combine the ingredients, then divide between two plates and serve with Parmesan cheese on the side.

FETTUCCINE WITH SHIITAKES IN A SAFFRON CREAM SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, bring the wine to a boil in a small saucepan and add the saffron. Remove from heat and let it infuse for 5 minutes.
• Add the pasta to the boiling water and cook for 12 minutes, or until the pasta is just done.
• While pasta is cooking, heat the oil and butter in a large frying pan over medium heat. Add the shallots, mushrooms, peppers (optional), salt and pepper. Cook until very lightly browned, about 5 minutes.
• Add the wine and saffron and boil for 2 mintues.
• Add the cream, bring to a boil, reduce heat and simmer until slightly thickened, about 2 minutes.
• If, like me, you reduced the volume of cream, the sauce may be runny. Make a slurry with a tablespoon of flour in two tablespoons water. Stir into the sauce and simmer until slightly thickened.
• Drain the pasta. Toss it with the sauce, parmesan and parsley. Serve immediately in large pasta bowls.

HERBED PASTA WITH SHIITAKE MUSHROOMS

Steps:

• Soak dried shiitake mushrooms in warm water for 20-30 minute to rehydrate. Squeeze out any excess water.
• Cook pasta according to package directions and set aside.
• In large pan heat olive oil over medium-high heat. Add onion, mushrooms and garlic.
• Reduce heat to medium and add butter, red pepper, Italian Seasoning, garlic, and basil. Cook about 1-2 minute to mix flavors.
• Add wine. Cook another 2-3 minutes to allow flavors to blend.
• Add milk and let simmer until liquid is almost evaporated.
• Mix pasta into "sauce" and add a bit more milk or butter if needed to evenly coat.
• Sprinkle with Parmigiano-Reggiano and serve.

SHIITAKE ANGEL HAIR PASTA

Steps:

• Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
• Meanwhile cook pasta in a large pot of boiling salted water until al dente.
• Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.

CREAMY SHIITAKE ALFREDO

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
• Meanwhile, in a large skillet, melt butter over medium-high. Add shallots and garlic and cook, stirring, until shallots are translucent, about 5 minutes. Add mushrooms and thyme and cook until mushrooms are tender, about 2 minutes. Add wine and cook until liquid is reduced by half, about 2 minutes. Reduce heat to low, stir in cream, and cook until warmed (do not let boil). Season with salt and pepper. Add pasta to skillet, toss to combine, and top with Parmesan.

FETTUCCINE WITH SHIITAKES, TOMATOES AND ROSEMARY CREAM

Steps:

• In a small bowl, toss the mushrooms with the lemon juice and set aside.
• In a medium-size saucepan, combine the cream with the rosemary, bruising the rosemary in several places with a wooden spoon. Bring to a simmer, cover and cook gently for 15 minutes over medium-low heat.
• Fill a large pot with water and bring it to a boil.
• Meanwhile, in a medium-size skillet, heat the butter and oil over medium-high heat just until the butter foams. Stir in the onion and saute it for five to six minutes until soft and translucent. Add the garlic and cook for 30 seconds longer. Stir in the mushrooms and cook over medium heat for three to four minutes. Season with salt and plenty of fresh pepper. Add the chopped tomatoes and cream and leave on low heat.
• Add salt to the boiling water, then cook the fettuccine until it is al dente, approximately one minute, and drain. Transfer the pasta to a warmed serving platter, ladle on the rosemary-cream mixture and about half the grated cheese. Toss and taste, adding more pepper if needed. Divide the fettuccine equally among six heated plates, placing plenty of the mushroom-tomato mixture and a small sprig of rosemary in the center of the pasta. Serve at once. Pass the remaining cheese and a pepper mill at the table.

MUSHROOM PASTA SAUCE

Steps:

• Cook fettuccine according to package directions. , In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.