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.