- 1 1/2 ounces dried porcini mushrooms*
- 6 tablespoons (3/4 stick) butter
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds assorted fresh mushrooms, such as wild crimini, portobello (dark gills scraped out), and stemmed shiitake, thickly sliced
- 6 tablespoons chopped fresh Italian parsley, divided
- 1 batch freshly cooked Homemade Egg Fettuccine
- 1/2 cup freshly grated Pecorino Romano cheese plus more for passing
Place porcini in medium bowl; add 3 cups hot water. Let soak until soft, about 30 minutes. Drain mushrooms, reserving soaking liquid.
Melt butter with oil in large deep skillet over medium heat. Add garlic; sauté until beginning to brown, about 3 minutes. Add fresh mushrooms; sprinkle with salt and pepper. Cover; cook until tender, stirring often, about 6 minutes. Add drained porcini. Cover; cook 2 minutes. Uncover; sauté 2 minutes longer. Mix in 3 tablespoons parsley; season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover mushroom sauce and soaking liquid separately and refrigerate.
Add cooked fettuccine and 1/2 cup cheese to mushroom sauce in skillet. Toss over medium heat until heated, cheese melts, and sauce coats pasta, adding reserved mushroom soaking liquid as needed if dry. Mix in remaining 3 tablespoons parsley. Season to taste with salt and pepper. Transfer to large bowl and serve with more cheese.
Meet The Shannons
I love this recipe - not as much as Dan - but I'll always think about my date with this recipe and smile.
Fettuccine with Wild Mushrooms and Artichoke Hearts
- 1 Package Fettuccine Noodles (It was kinda hard finding Vegan Fettuccine noodles, but I did! I can usually find vegan Linguine though, and I think it would be just as lovely.)
- 1 Variety Pack of Fresh Wild Mushrooms (They usually sell these in the produce section, but if you can't find one, you can use about 1-2 ozs of your favorite Fresh Mushroom. I think the Portabellas had the nicest flavor if you would like a suggestion.)
- 1 Can Artichoke Hearts (drained)
- 1 Can Garbanzo Beans (rinsed and drained)
- 2 Tablespoons Margarine
- 1 Tablespoon Olive Oil
- 1/4 Cup White Wine
- 2 Cloves Garlic (minced)
- 2 Teaspoons Braggs
- 1 Teaspoon Herbs De Provence
- 1/4 Teaspoon Ground Black Pepper
- 1/4 Teaspoon Garlic Powder
- 2 Teaspoons Fresh Parsley (diced)
- 1/2 Teaspoon Fresh Thyme to sprinkle over the top
In vos favoris cast iron skillet (that's French for your favorite), heat Margarine and Olive Oil over a medium heat until the Margarine melts. Then add Wild Mushrooms, Artichokes, Garbanzo Beans and Garlic. Toss and then pour the White Wine and Braggs over the top. Keep tossing until the Mushrooms begin to become tender. Then add Herbs De Provence, Black Pepper, Garlic Powder, Parsley and Thyme and continue to cook your Mushroom Mix until the Mushrooms are the desired tenderness.
Then add your cooked Pasta to the cooked Mushroom Mix and mix in the skillet. If you want a saltier, stronger flavor, only put 2/3 of your pasta in the skillet. Let cook and flavors mingle for about 1 minute and then serve with Vegan Parmesan Cheese sprinkled over the top.
I needed quick meal tonight for myself and my husband. This recipe was just the ticket, since we had all the ingredients needed. I substituted slightly diluted lemon juice for the white wine and added some sun dried tomatoes packed in oil. Only a few mushrooms were needed so I used 2 US grown shitakes and one plain old white field mushrooms that I had on hand.With a salad of spring mix, oil and lemon and garlic croutons, we had a pleasant, healthful and light meal in minutes. I have half of the vegetable sauce saved for tomorrow's lunch. We will have an additional person so I'll probably have to add some sweet peppers and maybe more tomatoes.
Oh my goodness, I am SO excited to try this recipe. Mushrooms are probably my favorite vegetable EVER (and that's saying something if you know about my love affair with leeks, shallots, kale, broccoli, and spinach). So, whenever you post a mushroom recipe, I jump to try it. But I have to say that this one looks particularly amazing! I've even gotten my mom on board with eating Vegan when she's with me by cooking her a bunch of recipes from your blog. Thanks so much!!
Lovely post, Annie -- and the food looks amazing too! My husband is like yours with mushrooms, but with olives. I know, right? Oh well. Your cats sound sweet.
Made this for dinner (minus the Braggs since I can't have soy right now--I just salted to taste) and it was a hit. Thanks!
Hi! I was wondering what brand of fettuccine/linguine is vegan?
In a large skillet, heat oil over medium-high heat. Add shallots. Saute until soft, 3 to 4 minutes, stirring occasionally.
Add mushrooms. Saute until tender and liquid has evaporated, about 8 minutes. Stir occasionally.
Add rosemary and broth. Simmer until two thirds of liquid has evaporated, 5 to 8 minutes. The white mushrooms should be very soft and the portobellos still chunky.
Meanwhile, boil water for cooking pasta. Just after adding broth to mushrooms, add pasta to boiling water. Cook according to package directions. Drain well. Transfer pasta to a serving bowl or divide among dinner plates.
Stir capers into mushrooms. Season sauce with salt and pepper, if desired. Divide mushroom sauce over pasta. Sprinkle with parsley and serve.
Wild Mushroom Cream Sauce Recipe
This weekend we had friends over for a dinner party and I wanted to share with you the wild mushroom cream sauce that we served on a fine commercial penne pasta imported from Umbria, Italy.
We were thinking of making our own homemade fettuccine pasta but I thought the penne would go better with this sauce and we really didn’t have the time to make homemade pasta too.
We served the pasta dish with roasted chicken thighs and legs that were just purchased that weekend at the farmers’ market. They were fresh, free-range chickens but I have no idea exactly how fresh.
Next week, I’ll ask the owners exactly when the chickens are butchered but I can say these chickens taste much better than the chickens I buy at the supermarket.
Mushroom Capital of the World
If you do a search for “mushroom capital of the world” you are most likely going to find Kennett Square in Pennsylvania is that place and that’s where my weekly farmers’ market mushrooms come from. Kennett Square is considered the capital because according to Wikipedia, “the region produces over a million pounds of mushrooms a week.”
The booth where I buy my mushrooms typically offer hen o’ the woods, oyster, shiitake, cremini and portobello mushrooms. They sell them in pairs so this week I picked up a couple of containers of oyster and shiitake for my wild mushroom sauce.
My wife wanted this sauce prepped and ready to go before our guests arrived so I did everything up to adding the cream, shut it down and waited for the guests to arrive and the pasta was 10 minutes from being al dente.
I used some pancetta that is basically an Italian form of bacon to give an additional layer of flavor, but if you wanted this to be vegetarian, you can leave it out. I made a big batch of this sauce for 8 people — the ingredients below are for 4 to 6 people but it really depends on how you are serving it.
We served it as a side dish and not the main course so the portions were smaller.
This is a rather simple dish to prepare at home and the results are fantastic because the sauce is incredibly rich. You don’t need much to fill you up. I think you’re going to enjoy this one. I did.
- 8 ounces whole-wheat linguine pasta
- 2 tablespoons extra-virgin olive oil
- 6 cloves garlic, sliced
- 1 ½ pounds mixed mushrooms, sliced
- 1 cup diced shallots
- 1 tablespoon chopped fresh thyme
- 1 cup dry white wine
- ½ cup sour cream or crème fraîche
- ¼ cup grated Parmesan cheese plus more for garnish
- 1 tablespoon butter
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- Finely chopped fresh parsley for garnish
Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.
Meanwhile, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes.
Add wine to the pan and cook until it is reduced by about half, about 3 minutes. Stir in the reserved pasta water, sour cream (or crème fraîche), Parmesan, butter, salt and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.
- 2 tablespoons butter
- 1 bunch green onions, chopped
- 2 cloves garlic, minced, or more to taste
- 4 tablespoons all-purpose flour
- 2 cups heavy whipping cream
- 2 cups milk
- 2 cups freshly grated Parmesan cheese
- 1 (8 ounce) package sliced fresh mushrooms
- 1 (16 ounce) box dry fettuccine pasta
- 2 grilled chicken breasts, cubed, or more to taste
Heat butter in a large pot over medium-high heat and add green onions and garlic. Cook until butter is simmering and onions and garlic are softened, 3 to 4 minutes. Add flour and stir for 1 minute. Stir in heavy cream, milk, Parmesan cheese, and mushrooms. Bring to a boil reduce heat to medium-low and let simmer until sauce looks thick and creamy, stirring occasionally, about 15 minutes.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Stir chicken into sauce mixture and heat through, 3 to 5 minutes, to avoid overcooking.
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Pour stock into small small bowl or liquid measuring cup and evenly sprinkle gelatin over surface of stock. Set aside.
In a large 12-inch cast iron or stainless steel skillet, heat oil over medium-high heat until shimmering. Add mushrooms, season with salt and pepper, and cook, stirring frequently with a wooden spoon, until moisture has evaporated and mushrooms are deeply browned, 12 to 15 minutes.
Add shallots, garlic, and thyme and cook, stirring constantly, until fragrant and shallots are softened, 30 seconds to 1 minute. Add wine or sherry, and cook, swirling pan and scraping up any stuck-on bits with a wooden spoon, until wine is reduced by half, about 30 seconds.
Add chicken stock mixture, season lightly with salt, and bring to a simmer. Reduce heat to medium-low, add fish sauce (if using), and cook, stirring occasionally, until mushroom mixture is thickened to a saucy consistency, about 5 minutes. Turn off heat.
Meanwhile, in a pot of salted boiling water, cook pasta. If using dry pasta, cook until just shy of al dente (1 to 2 minutes less than the package directs). If using fresh pasta, cook until noodles are barely cooked through. Using either a spider skimmer (for short pasta) or tongs (for long fresh pasta), transfer pasta to pan with mushrooms along with 3/4 cup (180ml) pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 2 cups (475ml) pasta cooking water.
Heat sauce and pasta over high and cook, stirring and tossing rapidly, until pasta is al dente (fresh pasta will never be truly al dente) and sauce is thickened and coats noodles, 1 to 2 minutes, adding more pasta cooking water in 1/4 cup (60ml) increments as needed. At this point, the sauce should coat the pasta but still be loose enough to pool around the edges of the pan. Add the butter, and stir and toss rapidly to melt and emulsify into the sauce. Remove from heat, add 3/4 of grated cheese and all of the parsley, and stir rapidly to incorporate. Season with salt to taste. Serve immediately, passing remaining grated cheese at the table.
Fettuccine with Shiitake Mushroom Sauce
1 1-ounce package dried sliced shiitake mushrooms
1 1/2 cups hot water
1 tablespoon olive oil
6 bacon slices, minced
3 shallots, minced
4 ounces fresh shiitake mushrooms or button mushrooms, sliced
1/2 teaspoon dried thyme
1 cup beef stock or canned unsalted broth
1 1/4 cups half and half
8 ounces fettuccine
2/3 cup freshly grated Parmesan cheese (about 2 ounces)
Salt and freshly ground pepper
Minced fresh Italian parsley
Additional freshly grated Parmesan cheese
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.
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 thyme 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 Wild Mushroom Sauce - Recipes
Recipe By :Adapted from American Institute Cancer Research Recipe Corner
Serving Size : 6
1/4 cup minced shallots
2 pkgs. sliced portobello mushrooms — (6 oz. each) stemmed and cut in 3/4-inch pieces
1/2 lb. white mushrooms — stemmed and thinly sliced
1 tsp. minced fresh rosemary or 1/2 tsp. dried — crushed
1 cup fat-free reduced-sodium vegetable broth
12 oz. whole wheat fettuccine or spaghetti
1 Tbsp. capers — rinsed and finely chopped
Salt and freshly ground black pepper to taste
1/4 cup minced Italian parsley
1. In large non-stick skillet, heat 2 tbsp. of water over medium-high heat. Add shallots. Sauté until soft, 3 to 4 minutes, stirring constantly and adding water if needed to prevent sticking.
2. Add mushrooms. Sauté until tender and liquid has evaporated, about 8 minutes, stirring occasionally.
3. Add rosemary and broth. Simmer until two thirds of liquid has evaporated, 5 to 8 minutes. The white mushrooms should be very soft and the portabellas still chunky.
4. Meanwhile, boil water for cooking pasta. Just after adding broth to mushrooms, add pasta to boiling water. Cook according to package directions. Drain well. Transfer pasta to serving bowl or divide among 4 dinner plates.
5. Stir capers into mushrooms. Season sauce with salt and pepper, if desired. Divide mushroom sauce over pasta. Sprinkle with parsley and serve.