Fettuccine With Shiitakes Tomatoes And Rosemary Cream Recipes

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FETTUCCINE WITH SHIITAKES, TOMATOES AND ROSEMARY CREAM



Fettuccine With Shiitakes, Tomatoes And Rosemary Cream image

Provided by Joanna Pruess

Categories     pastas, appetizer

Time 30m

Yield Six first-course servings

Number Of Ingredients 13

10 ounces fresh shiitake mushrooms, cleaned, stems removed and thickly sliced
2 tablespoons fresh lemon juice
1 1/2 cups heavy cream
2 sprigs fresh rosemary, each approximately 4 inches long
3 tablespoons unsalted butter
1 tablespoon vegetable oil
1 medium onion, peeled and finely chopped
1 small clove garlic, peeled and minced
Salt and freshly ground black pepper to taste
2 large, ripe tomatoes, peeled, seeded and coarsely chopped
1 pound fresh fettuccine
1 cup freshly grated Parmesan cheese
6 small sprigs of rosemary, for garnish

Steps:

  • In a small bowl, toss the mushrooms with the lemon juice and set aside.
  • In a medium-size saucepan, combine the cream with the rosemary, bruising the rosemary in several places with a wooden spoon. Bring to a simmer, cover and cook gently for 15 minutes over medium-low heat.
  • Fill a large pot with water and bring it to a boil.
  • Meanwhile, in a medium-size skillet, heat the butter and oil over medium-high heat just until the butter foams. Stir in the onion and saute it for five to six minutes until soft and translucent. Add the garlic and cook for 30 seconds longer. Stir in the mushrooms and cook over medium heat for three to four minutes. Season with salt and plenty of fresh pepper. Add the chopped tomatoes and cream and leave on low heat.
  • Add salt to the boiling water, then cook the fettuccine until it is al dente, approximately one minute, and drain. Transfer the pasta to a warmed serving platter, ladle on the rosemary-cream mixture and about half the grated cheese. Toss and taste, adding more pepper if needed. Divide the fettuccine equally among six heated plates, placing plenty of the mushroom-tomato mixture and a small sprig of rosemary in the center of the pasta. Serve at once. Pass the remaining cheese and a pepper mill at the table.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 14 grams, Carbohydrate 52 grams, Fat 37 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 21 grams, Sodium 669 milligrams, Sugar 5 grams, TransFat 0 grams

FETTUCCINE WITH SHIITAKE MUSHROOMS & BASIL



Fettuccine with Shiitake Mushrooms & Basil image

EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.

Provided by EatingWell Test Kitchen

Categories     Healthy Pasta and Noodle Recipes

Time 20m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 ounces shiitake mushrooms, stemmed and sliced (1 1/2 cups)
2 teaspoons freshly grated lemon zest
2 tablespoons lemon juice, juice
¼ teaspoon salt, or to taste
Freshly ground pepper, to taste
8 ounces whole-wheat fettuccine, or spaghetti (see Ingredient note)
½ cup chopped fresh basil, divided
1/2 cup freshly grated Parmesan cheese, (1 ounce)

Steps:

  • Bring a large pot of lightly salted water to a boil for cooking pasta.
  • Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.
  • Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving 1/2 cup cooking liquid.
  • Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.

Nutrition Facts : Calories 314 calories, Carbohydrate 46.5 g, Cholesterol 8.6 mg, Fat 10.7 g, Fiber 7.4 g, Protein 11.8 g, SaturatedFat 2.7 g, Sodium 332.3 mg, Sugar 2.7 g

FETTUCCINE WITH PROSCIUTTO, TOMATOES, AND CREAM



Fettuccine with Prosciutto, Tomatoes, and Cream image

Categories     Milk/Cream     Cheese     Dairy     Garlic     Herb     Pasta     Pork     Tomato     Sauté     Quick & Easy     High Fiber     Prosciutto     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 pound fettuccine
3 tablespoons olive oil, divided
6 ounces thinly sliced prosciutto, cut crosswise into 1-inch-wide strips
3 garlic cloves, pressed
3 (14 1/2-ounce) cans petite diced tomatoes in juice, drained
1/2 cup whipping cream
1/2 cup coarsely chopped fresh Italian parsley
1/2 cup grated Parmesan cheese plus additional for serving

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
  • Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes. Transfer prosciutto to paper towels. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté 15 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally. Stir in cream, parsley, and 1/2 cup cheese. Bring to boil; season with salt and pepper.
  • Add sauce to pasta in bowl; toss to coat. Sprinkle with prosciutto and serve, passing additional cheese alongside.

FETTUCCINE WITH SHIITAKE MUSHROOM SAUCE



Fettuccine with Shiitake Mushroom Sauce image

Categories     Mushroom     Pasta     Parmesan     Bacon     Winter     Bon Appétit

Yield Serves 2

Number Of Ingredients 14

1 1-ounce package dried shiitake mushrooms
1 1/2 cups hot water
1 tablespoon olive oil
6 bacon slices, minced
3 shallots, minced
4 ounces fresh shiitake mushrooms or button mushrooms, sliced
1/2 teaspoon dried rosemary, crumbled
1 cup beef stock or canned unsalted broth
1 1/4 cups half and half
8 ounces fettuccine
2/3 cup freshly grated Parmesan cheese (about 2 ounces)
Salt and freshly ground pepper
Minced fresh Italian parsley
Additional freshly grated Parmesan cheese

Steps:

  • Place dried mushrooms in medium bowl. Add hot water and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing excess water back into bowl. Strain and reserve soaking liquid. Slice mushrooms, discarding stems.
  • Heat oil in heavy large skillet over medium heat. Add bacon and cook until fat renders, stirring frequently, about 3 minutes. Pour off half of fat. Add shallots to bacon in skillet and sauté 1 minute. Add dried and fresh mushrooms and rosemary and sauté 3 minutes. Add stock and mushroom-soaking liquid. Boil until liquid is reduced to glaze, about 10 minutes. Add half and half and simmer until beginning to thicken, about 5 minutes. Remove from heat. (Can be prepared 3 days ahead. Cover and refrigerate.)
  • Add pasta to large pot of boiling salted water. Cook until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, rewarm mushroom sauce over medium-low heat.
  • Drain pasta. Add to sauce and stir until coated. Mix in 2/3 cup Parmesan. Season with salt and pepper. Transfer to plates. Sprinkle with parsley.

SHIITAKE MUSHROOM PASTA



Shiitake Mushroom Pasta image

Shiitake mushrooms are in a lot of recipes, but I usually rely on my trusty cremini. The shiitakes were offered in my Imperfect Produce box, so I decided to give them a go. They're very similar to the cremini, with a firm, meaty bite and mellow flavor. They are now a favorite. This pasta dish goes together so quickly, it's a...

Provided by Jennifer H

Categories     Pasta

Time 30m

Number Of Ingredients 11

8 oz spaghetti
1 stick butter
2 c shiitake (or other) mushrooms, stems removed, roughly chopped
5 clove garlic, grated
5 oz fresh spinach, roughly chopped
1 tsp kosher salt
1 Tbsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1/2 c grated parmesan
1/2 c heavy cream
1/4 c fresh parsley, roughly chopped

Steps:

  • 1. In a large skillet over medium heat melt the stick of butter. Stir as it melts. Continue to cook and stir the butter until it is foamy, browned and smells slightly nutty.
  • 2. Boil a pot of water and cook pasta according to directions while making the rest of the recipe.
  • 3. Add mushrooms and cook, stirring occasionally, until softened and slightly browned - 7-8 minutes.
  • 4. Add garlic, spinach, thyme and rosemary. Stir to wilt spinach.
  • 5. After spinach is wilted, stir in cream and parmesan. Add cooked pasta and toss to coat.
  • 6. Plate and sprinkle with parsley.

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