Best Fettuccine Al Funghi Recipes

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TAGLIATELLE AI FUNGHI (TAGLIATELLE WITH MUSHROOMS)



Tagliatelle ai Funghi (Tagliatelle with Mushrooms) image

Tagliatelle ai funghi (tagliatelle with mushrooms) is a super flavourful veggie pasta dish enriched with a mix of porcini and fresh mushrooms. This easy mushroom tagliatelle recipe makes a super easy vegetarian dinner in less than 30 minutes.

Provided by Alice | Skinny Spatula

Categories     Pasta

Time 30m

Number Of Ingredients 6

300 g tagliatelle pasta
20 g butter
40 g porcini mushrooms (dry)
200 g shiitake mushrooms
150 g mascarpone
50 ml double cream

Steps:

  • Add the porcini mushrooms to a small bowl and cover them with boiling water. Leave aside.
  • Boil the pasta in salted water until it reaches an almost al dente stage. Reserve 1 cup of water (about 200 ml) before draining.
  • In a frying pan, melt the butter, and add the chopped shiitake mushrooms. Cook for 4-5 minutes until they are tender and lightly browned.
  • In the meantime, drain the porcini mushrooms, chop them coarsely, and add to the pan. Cook for 1 more minute.
  • Add the double cream and continue to stir until it evaporates, about 2 minutes, taking care to scrape the bits on the bottom regularly.
  • Add the mascarpone and half of the pasta water. Cook until the sauce is creamy. Add more water if needed, but keep in mind the sauce should be creamy, not watery.
  • Add the drained pasta and toss it over moderate heat, until it's cooked through (about 2-3 minutes). Add more pasta water if needed.
  • Serve immediately.

Nutrition Facts : Calories 409 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 208 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

PASTA WITH FUNGHI TRIFOLATI



Pasta With Funghi Trifolati image

Provided by Mark Bittman

Categories     dinner, easy, pastas, main course

Time 25m

Yield 3 to 4 servings.

Number Of Ingredients 11

1 ounce dried mushrooms (like cremini, porcini; whatever you like)
Salt
1 tablespoon olive oil
3 tablespoons butter
2 teaspoons minced garlic
1 medium yellow onion, chopped
1 pound fresh mushrooms like shiitake or button, sliced (a variety is nice)
1/2 cup dry white wine or mushroom-soaking liquid
1/2 pound cut pasta, like ziti or penne
1/2 cup fresh chopped parsley, plus more for garnish
Fresh-shaved Parmesan (optional)

Steps:

  • Soak the dried mushrooms in very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove the dried mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
  • Set a large pot of water to boil for the pasta and salt it. Put a large skillet over medium-high heat, and add the olive oil and 2 tablespoons butter. When it is hot, add the garlic and onions; cook, stirring occasionally, until the onions begin to soften, 3 to 5 minutes. Add the fresh mushrooms and dried mushrooms when they're ready, and cook until they give up their liquid and start to brown, at least 15 minutes. Add the white wine or mushroom-soaking liquid to the pot and cook, scraping up any browned bits from the bottom as the liquid starts to bubble.
  • Meanwhile, cook the pasta until tender.
  • Reduce skillet heat to low. Add remaining butter and the parsley, and stir to combine; sprinkle with salt and pepper. When the pasta is done, drain it. Add the pasta to the mushroom mixture, and toss until well combined. If the mixture is dry, add a little pasta water or mushroom-soaking liquid. If you like, garnish with Parmesan and more parsley.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 14 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 578 milligrams, Sugar 6 grams, TransFat 0 grams

FETTUCCINE AL FUNGHI



Fettuccine Al Funghi image

Make and share this Fettuccine Al Funghi recipe from Food.com.

Provided by Terese

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

500 g mushrooms, sliced
375 g fettuccine or 375 g tagliatelle pasta noodles
50 g butter
1 tablespoon extra virgin olive oil
1 large fresh chili peppers or 1 large chili paste
2 tablespoons flat-leaf Italian parsley, finely chopped
1/2 teaspoon grated nutmeg
150 ml cream
2 tablespoons parmesan cheese
fresh ground black pepper

Steps:

  • Add pasta to a pot of salted boiling water.
  • Meanwhile place oil and butter in a pan.
  • Once the butter is melted add the mushrooms and allow them to sauté over a medium heat for about 2 minutes.
  • Remove from the pan.
  • To the pan add the chopped chili, nutmeg, cream parmesan and pepper.
  • Once the pasta is cooked, drain and toss it into the sauce, add to the pan, the cooked mushrooms and parsley and mix well.
  • Place in a warm bowl and serve.
  • You can add more nutmeg and cheese to taste if you wish.

Nutrition Facts : Calories 586.5, Fat 26.1, SaturatedFat 13.1, Cholesterol 132.8, Sodium 152.1, Carbohydrate 71.7, Fiber 4.2, Sugar 3.4, Protein 18.2

CREAMY PASTA WITH MUSHROOMS (PASTA AI FUNGHI)



Creamy Pasta With Mushrooms (Pasta ai Funghi) image

Categories     Cheese     Mushroom     Pasta     Dinner

Number Of Ingredients 13

1 cup chicken stock
1 1/2 teaspoons powdered gelatin
2 tablespoons olive oil
1 1/2 pounds mixed mushrooms (such as shiitake, oyster, maitake, beech, cremini, and chanterelles), cleaned, trimmed, and thinly sliced or torn by hand
3 shallots, minced
2 cloves garlic, minced
2 tablespoons thyme
1/2 cup white wine
1 teaspoon fish sauce
1 pound short dried pasta (such as casarecce or gemelli) or long fresh egg-dough pasta (such as tagliatelle or fettuccine)
6 tablespoons butter
1 cup parmesan
1/4 cup parsley, chopped

Steps:

  • 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). 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.

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