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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.




2 comments:

  1. Ooooo, this pasta looks delicious! I noticed in Italy the mushrooms have so much flavour. Not so here in Australia. How are the mushrooms you can get?

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    Replies
    1. Marcellina, Happy New Year!
      In Italy, the mushrooms are usually wild and more flavorful. Here, we must use cultivated mushrooms. Cooking with a combination of shitake, crimini and oyster produces a more flavorful dish.

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