Welcome to my world - a blend of passion, taste, and old-world traditions.

Benvenuti nel mio mondo - un mischio di passione, gusto e vecchie tradizioni.

Monday, January 7, 2013

FETTUCCINE WITH MUSHROOMS (Fettuccine con Funghi)








Shitakes, oyster and crimini





In our home, we love mushrooms.





Pasta Divella





For stuffed mushrooms, I use the button mushrooms.  With pasta or  as a vegetable dish, I prefer a combination of shitakes, oyster and crimini.

Fettuccine with mushrooms is an easy and delicious dish.  For pasta, I used Divella Fettuccine 90.  Any other pasta can be used.



Ingredients

2 garlic cloves, minced

1/2 cup minced flat-leaf parsley

4 tablespoons extra virgin olive oil

2 pounds mushrooms

Salt to taste

2 tablespoons dry white wine

Freshly ground black pepper

1 lb. fettuccine

1/2 cup freshly grated Parmigiano (optional)


- Thoroughly clean the mushrooms with a cloth (damp but not wet) and thickly slice.


  
  1. - Begin heating a large pot of water for the pasta.


- Meanwhile, heat a large pan (I like a cast iron pan) over medium heat.  Add the oil and garlic.  When garlic is golden, add the mushrooms and cook for 10 minutes over high heat. 





- Add the wine, salt, pepper and parsley.  Continue to cook for an additional 5 minutes.  Keep warm.
 -When water boils, cook the pasta al dente (around 7 min.).  Before draining, save some of the pasta cooking water.

-Drain the pasta and toss with the mushrooms in a large bowl.  If it seems dry, add some of the pasta water.
Add the cheese and serve.