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Easy Mushroom Fettuccine Recipe_MidPage – 1

Easy Mushroom Fettuccine Recipe

This easy mushroom fettuccine recipe is filled with a mix of foraged and fresh mushrooms, including chanterelles, cremini, shiitake, and maitake.
4.67 from 6 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 611kcal

Equipment

Ingredients

  • 16 ounces fettuccine
  • 2 teaspoons extra virgin olive oil plus more, as needed
  • 1 yellow onion peeled and diced
  • 4 tablespoons butter divided
  • 1 pound mixed mushrooms sliced, torn, or chopped depending on the mushroom
  • 3.5 ounces maitake mushrooms torn
  • 1 teaspoon dry thyme
  • 1 lemon juiced
  • Salt, pepper, and crushed red pepper to taste
  • Grated Parmesan cheese optional

Instructions

Cook the Fettuccine:

  • Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions. Reserve 2 cups of the pasta cooking water. Drain and set aside.

Cook the Mushrooms:

  • Heat 2 teaspoons extra virgin olive oil in a wide pot over medium heat. Add the onion and cook for 3-4 minutes until it begins to soften. Melt 2 tablespoons of butter into the pot.
  • Add all of the mushrooms except the maitake and cook for 7-10 minutes until golden brown. Season with thyme, salt, pepper, and crushed red pepper.

Fry the Maitake:

  • Move all of the mushrooms to one side of the pot. If needed, add another drizzle of oil to the other side of the pot and turn the heat to high. Add the torn maitake and cook without moving for 1-2 minutes. Flip and cook an additional 1-2 minutes until golden brown and crispy. Transfer the maitake to a bowl and season with salt.

Prepare the Sauce:

  • Turn the heat to medium-high and add the reserved pasta cooking water. Melt the remaining 2 tablespoons butter into the pot.
  • Boil the sauce for 5 minutes until reduced and thickened, slightly. If desired, grate 1/3 cup fresh parmesan into the sauce and whisk to incorporate. Add the lemon juice and stir to incorporate. Taste and season again to your preferences.

Finish the Pasta:

  • Add the drained, cooked fettuccine to the pot and toss to coat with the sauce. Cook for 1 minute. Turn off the heat.

To Serve:

  • Divide the cooked pasta between bowls and pile the crispy maitake on top. Enjoy!

Nutrition

Calories: 611kcal | Carbohydrates: 94g | Protein: 19g | Fat: 19g | Sodium: 136mg | Fiber: 8g | Sugar: 7g | Vitamin C: 16mg
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