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Triple-Mushroom Fettuccine

  • 25minutes
  • 530calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsCopper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon(s) salt

  2. 1 package(s) (16 ounces)

  3. fettuccine , substitute linguine

  4. 2 tablespoon(s) margarine , substitute butter

  5. 1 medium onion , finely chopped

  6. 3 package(s) (4 ounces each) sliced wild mushroom blend

  7. 1 pound(s) mixed wild mushrooms (substitute for wild mushroom blend) , tough stems discarded and caps thinly sliced

  8. 2 clove(s)

  9. crushed with garlic press

  10. 1/4 teaspoon(s) dried thyme

  11. 1/4 teaspoon(s) coarsely ground black pepper

  12. 1 can(s) (14 1/2 ounces)

  13. reduced-sodium chicken broth , substitute vegetable broth

  14. 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.

  2. 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.

  3. Add broth to mushroom mixture and heat to boiling, stirring occasionally.

  4. Drain fettuccine; return to saucepot. Add mushroom mixture and parsley, and toss well to coat.

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