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| Fettuccine with Wild Mushrooms |
| Use any of the softer textured mushrooms, like oyster mushrooms, chanterelles or white trumpet mushrooms. Lacking these exotics, button mushrooms and a last-minute addition of well-drained canned straw mushrooms could be substituted. |
Origin: Italian
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Ingredients:
3 tablespoons COLAVITA Extra Virgin Olive Oil
1 tablespoon unsalted butter
1 pound assorted wild mushrooms or 12 ounces button mushrooms or a mixture of both, trimmed, cleaned and sliced 1/4 inch thick
1/2 cup dry white wine
1 1/3 cups meat or chicken Broth, preferably homemade
1/4 cup heavy cream
2 tablespoons minced Italian parsley leaves
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
1 pound COLAVITA Fettuccine, cooked according to package directions
1/2 cup grated Parmesan cheese, preferably Parmigiano-Reggiano, or as needed
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Preparation:
1. Heat the olive oil and butter in a heavy large skillet over medium heat until the butter is bubbling. Add the mushrooms; toss to coat; continue tossing until the mushrooms are wilted, about 3 minutes. 2. Reduce the heat to medium-low and cook, stirring frequently, until mushrooms are lightly browned, about 10 minutes. Pour in the wine. Boil until reduced by half. Add the broth and boil until reduced by half. Remove the skillet from the heat; stir in the cream, parsley, and garlic; season with salt and pepper to taste. 3. Stir in the fettuccine tossing to coat the pasta with sauce. Divide among warmed bowls and pass the cheese separately. Serves 4 to 6
Per Serving: 470 Calories (31% from fat); 16g Fat (6g Sat, 7g Mono, 1g Poly); 17g Protein, 62g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol; 614mg Sodium. Food Exchanges: 4 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.
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