Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon(s) salt 1 package(s) (16 ounces) fettuccine , substitute linguine 2 tablespoon(s) margarine , substitute butter 1 medium onion , finely chopped 3 package(s) (4 ounces each) sliced wild mushroom blend 1 pound(s) mixed wild mushrooms (substitute for wild mushroom blend) , tough stems discarded and caps thinly sliced 2 clove(s) crushed with garlic press 1/4 teaspoon(s) dried thyme 1/4 teaspoon(s) coarsely ground black pepper 1 can(s) (14 1/2 ounces) reduced-sodium chicken broth , substitute vegetable broth 1 cup(s) loosely packed fresh parsley leaves , chopped

Instructions Jump to Ingredients ↑

  1. Heat large saucepot of salted water to boiling over high heat; add fettuccine and cook as label directs. Meanwhile, in nonstick 12-inch skillet, melt margarine or butter over medium heat. Add onion and cook 8 to 10 minutes, until tender, stirring occasionally. Increase heat to medium-high. Add mushrooms, garlic, thyme, pepper, and 1/2 teaspoon salt, and cook 10 minutes or until mushrooms are golden and liquid evaporates, stirring often. Add broth to mushroom mixture and heat to boiling, stirring occasionally. Drain fettuccine; return to saucepot. Add mushroom mixture and parsley, and toss well to coat.


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