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Fettuccini with Mushrooms

I love pasta and I love mushrooms. So combining the two pretty much makes the perfect meal for me. Here the mushrooms are sauteed to release most of their juices with shallots and then giving a shot of dry sherry to wake up the flavors. They're then tossed with fettuccini and given a sprinkle of parsley and cheese. The result is an incredibly delicious and satisfying dish. This is a company worthy dish. Give it a try and I know you'll agree.

Ingredients for Fettuccini with Mushrooms:

1 pound fettuccini, cooked according to package directions

10 ounces white mushrooms, sliced

10 ounces crimini mushrooms, sliced

7 ounces shitake mushrooms, sliced

1/2 cup chopped red onion

1/2 cup extra virgin olive oil

1/3 cup dry sherry

5 cloves minced garlic

6 sprigs fresh thyme

3 tablespoons chopped fresh parsley

kosher salt

black pepper

parmesan cheese for serving

Time-Saving Tip: The mushrooms can be sliced in advance.

Let's see what we need.

We're ready to cook.

Pour all of the oil in the pan and saute the red onion for about 3 minutes. I know it looks like a lot of oil but this is the sauce for the pasta so you will need all of it.

Add the mushrooms and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cook until just starting to brown; add the garlic and saute until fragrant. Add the thyme and pour the sherry into the pan and cook until nearly evaporated. Turn off the heat and stir in the parsley.

Remove the thyme "sticks" and add the cooked pasta; toss.

It's ready! This is so delicious that it's hard to stop eating it. It's great on its own or as a first course when grilled fish is on the menu. If you're like me and love mushrooms and pasta this is a must try. Serve right away because pasta waits for no one.



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