This Italian fettuccina of mushrooms is easy to prepare with skipped mushrooms and pasta in a slight sauce based on olive oil with salty garlic and fresh herbs. It’s simple and elegant for the night or week!
This mushroom and pasta dish are made in the classic Italian way with simple ingredients that are fresh, tasty and authentic. The combination of skipped mushrooms and fresh Italian parsley with a small kick of chilli flakes is definitely magical!
My mother -in -law made me known for the first time this recipe for mushroom fettuccine and it is so easy that she mounted her on a picnic with her in a provincial park on the mountains. My daughter declared her plate of homemade pasta with a favorite home and she is so juicy and tasty, even without cream, that I agree!
Because I love this mushroom fettuccini
- Simple and tasty: Olive oil, mushrooms, garlic, fresh parsley and chilli pepper make this dish of Italian pasta exceptional with only a few ingredients.
- Mushroom lovers: The Italian pasta dish of fettuccine and mushrooms combines roasted mushrooms with a simple mushroom paste sauce. Similar to the fettuccina alfredo without cream!
Note ingredients
With only 6 ingredients, this mushroom dough is juicy, impertinent and magical!
- Mushrooms: I used cockerel mushrooms and white button mushrooms for flavor and variety.
- Olive oil: Go up the mushrooms in olive oil prevents them from burning and adds a rich taste.
- Salt: The salt not only adds flavor but draws humidity from the mushrooms.
- Garlic: The fresh cloves of garlic add an aromatic salty flavor.
- Italian parsley: It adds a bright and clean Herby taste.
- Fettuccine: I used fresh fettuccine dough but you can use fresh egg pasta or any dry noodles.
- Flakes with chilli (optional): Recommended for a little spicy heat.
The best mushrooms for pasta
I like to choose 2-3 types of mushrooms when I do this mushroom paste!
- Porcini mushroom
- Common fungus, also known as mushrooms buttons, white mushrooms or champignon or the mature variety called Portobello mushrooms.
- Mushrooms Chiodini or even known as nail fungi
- Mushroom Chanterelle also known as finifetable mushrooms or wild mushrooms
- Shiitake mushroom
How to make mushroom paste
To start, in a large saucepan Add olive oil, fresh mushrooms, salt, garlic, chopped Italian parsley, chilli flakes and water. Cook over medium heat until the mushrooms are tender and the water has evaporated.
While the mushrooms are blowing, cook the fettuccina in a large pot of salted water until al dente, then download and reserve about a little water of pasta. Add fettuccini cooked to cooked mushrooms together with pasta water.
Cook over medium heat while throwing until the water evaporated and the mushroom sauce becomes almost creamy. Top with parmesan cheese just grated or pecorino and cheese and a splash of fresh parsley, if desired. Serve immediately.
Tips and variants
- How to clean mushrooms: Use a damp cloth or paper napkin to gently brush the dirt from the mushrooms, then cut up to 1/4 from the bottom of any stems. I try to avoid rinsing mushrooms as this can make them spongy.
- Creamy mushroom fettuccine: If you want more than an indulgent white sauce, skip the water of pasta and use heavy cream instead. Garnish the dish with Parmesan.
- Buttero: If you love garlic butter, after the water evaporated from the Sauteéd mushrooms, add about 3 tablespoons of butter.
- Additional components: A splash of white wine may also be added near the end or try a drizzle of truffle oil.
- Pasta: If you can find fresh noodles of fettuccini, the flavor and taste are out of the world! If you can’t find fresh pasta, the noodles of dried fettuccine work and any other form of pasta.
- Serve suggestions: I love to serve this meal of Italian pasta with a simple tomato salad and homemade garlic knots.
Other pasta recipes with mushrooms
Add a glass of white wine and what dish is this fettuccina of mushrooms! Enjoy your meal!
- 2 cups Mushroom of chopped cockerels, (also known as Chanttelles or Mushroom finesters)
- 1 cup chopped white mushrooms*
- ¼ teaspoon salt (more or less)
- ¼ cup olive oil
- 1-2 clove chopped garlic
- ¼ cup Chopted fresh Italian parsley
- 1-2 pizzichi Pepper flakes if you wish
- ¼ cup waterfall
- 3 cups Cotta fettuccine **
* To clean the mushrooms: use a damp cloth or a paper napkin to gently brush any dirty from the mushroom up to 1/4 from the bottom of any stems that appear discolored, so far away or not completely fresh, if you have to rinse quickly with cold water never warm or hot.
** The fettuccina can be dried or a fresh egg paste.
Extra
- ¼ cup Just grated Parmesan or Roman pecorino
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In a large saucepan Add olive oil, mushrooms, salt, garlic, chopped Italian parsley, chilli flakes and water. Cook over medium heat for about 20-25 minutes, until the mushrooms are tender and the water has evaporated.
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While the mushrooms cook the fettuccina in boiling salted water until al dente, drain them, then add to the cooked mushrooms together with half a ladle of pasta water. Cook over medium heat while throwing until the water evaporated and becomes almost creamy. Serve immediately. Top with freshly grated or pecorino parmesan if you wish. Enjoy!
How much pasta use?
The empirical rule is 2 ounces / 57 grams of dry pasta per person. Although you can increase to 2 1/2 Once / 75 grams. This will produce about 1 1/4 – 1 3/4 of cooked cups.
How to keep the fettuccina of mushrooms
This dish of pasta is better served immediately but can be kept in an airtight container in the refrigerator for a maximum of 2-3 days. I like to save some pasta water to use when heating the leftovers.
Calories: 243Kcal | Carbohydrates: 22G | Protein: 5G | Fat: 15G | Saturated fat: 2G | Cholesterol: 22mg | Sodium: 157mg | Potassium: 282mg | Fiber: 1G | Sugar: 1G | Vitamin A: 330Iu | Vitamin C: 5.7mg | Soccer: 14mg | Iron: 1mg
Updated since 25 September 2014.
