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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (315g) Recipe makes 4 servings |
||
| Calories 720 | ||
| Calories from Fat 380 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 42.3g | 65% | |
| Saturated Fat 25.1g | 125% | |
| Monounsaturated Fat 11.2g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 210mg | 70% | |
| Sodium 347mg | 14% | |
| Potassium 583mg | 16% | |
| Total Carbohydrate 70.5g | 23% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 2.5g | ||
| Protein 17.6g | 35% | |
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Fettuccine With Wild Mushrooms
By: Kim127
Apr 15, 2003
.
SERVES 4
Ingredients
- 6 tablespoons butter
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 12 ounces mushrooms, roughly chopped (mixture of oyster and shiitake)
- salt and pepper
- 1 cup heavy cream
- 2 tablespoons chopped fresh thyme
- 2 tablespoons lemon juice
- 2 teaspoons soy sauce
- 1 lb cooked fettuccine pasta
- parmesan cheese
Directions
1
Melt butter in large skillet over medium heat.2
Cook onions and garlic (with salt and pepper to taste) until lightly golden.3
Add mushrooms, turn up heat, and cook, stirring and tossing frequently, until soft, about 2 minutes.4
Pour in cream and add thyme; boil for 5 minutes to thicken.5
Stir in lemon juice and soy sauce and remove from heat.6
Pour sauce over hot linguine and toss well.7
Top with Parmesan cheese.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 30 mins
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Chef Tami 2
On Oct 8, 2009
Excellent! I used 2 packages of mixed gourmet mushrooms and leeks for the onions. My husband asked when I would make it again! Thank you for a restaurant quality recipe.
From: Jewelies
On Jun 18, 2004
Excellent, what an amazing flavour. Soya sauce was a surprising ingredient that worked really well. I used what we call field mushrooms (portabella) chopped into about 1 inch cubes. Loved the flavour of the fresh thyme throughout the dish. Thanks Kim for a keeper that I will use often.
From: LeahMarie
On Apr 28, 2003
This was AWESOME! The grocery store I went to did not have oyster mushrooms so I used shiitake and baby portabellas. I placed some of the mushrooms in the food processer and ground them a little too much. I used them anyway with some of the mushrooms that I chopped by hand. It still turned out DELICIOUS and it is DEFINATELY a keeper! Thank you for posting such a YUMMY recipe!!!!!
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