Best Fettuccine With Mustard Greens And Mushrooms Recipes

DATE NIGHT MUSHROOM FETTUCCINE

Steps:

• Clean the mushrooms. Add the garlic and mushrooms to a large skillet with 2 tablespoons of the butter. Sauté until the mushrooms are soft with deep brown color - 10-15 minutes. Add the cream and the rest of the butter. Simmer over low heat.
• Cook the fettuccine in a large pot according to package directions. Drain, reserving a little bit of the water, and return to pan.
• Add mushroom sauce to the hot fettuccine in the pan. Toss with tongs to mix. Add Parmesan and up to 1 cup of reserved pasta water as needed to get the consistency right. Season with salt and pepper. And now stand at the stove and eat it straight out the pan. So good.

UMAMI GARLIC NOODLES WITH MUSTARD GREENS

Steps:

• In a small bowl, cover garlic with 1 tablespoon water. Set aside.
• Bring a large pot of heavily salted water to a boil. Cook noodles 2 minutes less than package directions for very al dente. Reserve 3/4 cup noodle water, then drain noodles in a colander, rinse with cool water and set aside.
• In a small bowl, whisk together oyster sauce, fish sauce, cornstarch, MSG, sugar and reserved cooking water. Set aside.
• In a 12-inch skillet, melt 3 tablespoons butter over medium-high heat. Stir in mushrooms and cook until well browned, about 5 minutes. Stir in mustard greens and continue to cook, stirring frequently, until bright green and just tender, another 2 minutes. Turn off the heat, transfer to a bowl, and season with salt and pepper to taste.
• Return skillet to stove (with heat still off) and add remaining 2 tablespoons butter, shallot and garlic-water mixture (do not drain). As butter melts and sizzles, turn heat back on, to medium-low. Cook, stirring frequently, until garlic is fragrant and some pieces are golden, 3 to 5 minutes.
• Stir in cooking liquid mixture and raise heat to medium; bring sauce to a bubble. Using tongs, toss in noodles just until coated in sauce, then turn off heat. If noodles look too thick or taste too salty, add a splash of water. Stir in mushrooms and mustard greens. Let it sit for 1 minute, then serve topped with cilantro.

FETTUCCINE WITH MUSHROOMS

Steps:

• Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
• Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway through the cooking. Season the mushrooms with salt and pepper, to taste, and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Stir in the cream, (or if you prefer, top the pasta with a dollop of ricotta at serving time). Stir in the reserved pasta cooking water, about 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.
• Drain the pasta and toss with sauce, parsley, and cheese. Transfer the pasta to a serving bowls and top each with a dollop of ricotta, if using, for mixing into the fettuccine as you eat.

MUSHROOM FETTUCCINE

Steps:

• Bring a large pot of water to boil for the pasta. Salt the water well and add a splash of oil to prevent the pasta from sticking. When the water is boiling, add the pasta, giving it a quick stir to separate the noodles.
• Meanwhile, in a heavy skillet, heat the olive oil on medium high, when the oil is hot, add the butter, and when it foams, add the garlic. Cook, stirring until the garlic is fragrant, then add mushrooms and turn the heat to high. Cook and stir until the mushrooms begin to brown, then add the sherry if using, stirring until the wine evaporates. Reduce the heat to medium and add the soy sauce, and remove from heat until the pasta is ready.
• Return the skillet to medium heat and using tongs, lift the pasta from the pot, directly into the skillet, use tongs to mix the mushroom mixture into the pasta, season with salt and pepper and place on serving plates and serve.

WILTED MUSTARD-GREEN PASTA

Steps:

• Bring a 6-quart kettle three fourths full with salted water to a boil for pasta.
• Remove and discard ribs from greens. Coarsely chop greens and finely chop garlic. Finely grate zest from lemons.
• Cook pasta in boiling water until al dente. While pasta is cooking, in a 12-inch nonstick skillet cook zest and garlic in oil over moderate heat, stirring, until garlic is golden and remove skillet from heat. Add greens to garlic mixture with salt and pepper to taste, tossing with tongs until greens are wilted. Reserve 1/2 cup pasta cooking water and drain pasta in a colander. Add hot pasta and 1/4 cup reserved pasta cooking water to greens and cook over moderately low heat, tossing until combined well. If mixture is too dry, stir in more pasta cooking water.