Lenten recipes: Creamy mushroom fettuccine (Fettuccine con funghi)
Editor’s note: Every week during Lent, Jersey Catholic will feature a recipe perfect for Meatless Fridays submitted by Archdiocesan staff. This recipe was submitted by Maria Margiotta, executive director of communications.
INGREDIENTS
- 16 oz fresh, clean, sliced mushrooms (porcini mushrooms have an earthy, rich flavor and are highly recommended)
- 1 pound fettuccine (tagliatelle or pappardelle also work well)
- 2-3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 small onion
- 2 cloves fresh minced garlic
- 1 cup heavy cream
- 1/2 cup grated Parmigiano cheese
- 1 cup reserved pasta water
- 1 teaspoon salt (more to taste)
- Fresh ground black pepper
- Chopped parsley for topping
DIRECTIONS
Bring a large pot of salted water to a boil as you prepare the mushroom sauce.
In a large skillet, heat the oil and melt the butter over medium heat. Add the onion and cook for about 2-3 minutes, stirring often, until soft and translucent. Add the garlic and cook about 1-2 minutes, stirring, until fragrant. Add mushrooms (if washed, make sure to drain and dry well), and sauté until soft with a deep brown color – 10-15 minutes, stirring frequently. Add the cream and continue to simmer low. Cook, stirring occasionally, until the cream is reduced and thickened, 4 to 5 minutes.
Cook fettuccine until al dente. Drain and reserve 1 cup of pasta water.
Add hot fettuccine to the mushroom sauce in the pan and toss to blend. Add up to 1 cup of reserved pasta water as needed to get a thick but creamy consistency (not watery). Add grated cheese, season with salt and pepper, and stir to incorporate. Sprinkle with parsley and add extra grated cheese to taste. (Bonus: Drizzled truffle oil will give it a richer flavor!) And now stand at the stove and eat it straight out of the pan because it’s so good! Buon appetito! Enjoy.
