Photo: Andrew Ridley
Fettuccine with Wild Mushrooms
10 ingredients
Serves 2.
openrecipes
A wonderful way to enjoy wild mushrooms is to sauté them with shallots and herbs, toss with tender pasta and crown the dish with Parmigiano-Reggiano cheese. For a superb finish, offer chunks of the cheese drizzled with aged balsamic vinegar.
Estimated Nutrition (whole recipe, rough)
583
Calories
50g
Protein
33g
Fat
24g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chanterelle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. olive oil
- 1 1/2 oz. pancetta, chopped
- 3 large shallots, sliced
- 2 tsp. minced fresh thyme or rosemary
- 1/2 to 3/4 lb. wild mushrooms, such as chanterelles, shiitake and/or cremini, sliced
- Coarse kosher salt and freshly ground pepper, to taste
- 3/4 cup low-sodium chicken broth
- 6 oz. dried or 9 oz. fresh egg fettuccine
- 1/2 cup grated Parmigiano-Reggiano cheese
- Chopped fresh flat-leaf parsley for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes