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Fettuccine is a popular type of pasta, thin, flat noodles invented in Rome. Italians often prepare this pasta with grated Parmesan and fresh herbs, but mushrooms are the best side dish. The dish can also be served in cream or sour cream sauce.
You can decorate the dish with grated cheese and chopped herbs (cilantro, basil)
Secrets of cooking fettuccine with porcini mushrooms
The first pasta was made by hand using available tools. Fettuccine is made from flat sheets of dough cut into ribbon strands (known as "fettucce"). These are wide spaghetti, thanks to their dense texture they do not get soggy under sauces.
Porcini mushrooms must be carefully prepared before cooking: wash under running water, trim the stem, remove any dark spots. At the end of the procedure, it is advisable to make a neat cut at the bottom to see if there are any passages left by the worms.
Recipes for fettuccine with porcini mushrooms
To boil noodles from egg flour, 5 minutes will be enough. You can use spices when cooking. Popular Italian herbs: basil, lemongrass, rosemary, savory. Both fresh and dried seasonings are actively used.
Fettuccine with porcini mushrooms in creamy sauce
For this dish you need the following ingredients:
- heavy cream – 680 ml;
- pasta – 170 g;
- grated parmesan – 100 g;
- olive oil – 90 ml;
- dried porcini mushrooms – 50 g;
- champignons – 25 g;
- shallot;
- fresh parsley leaves.
You can add ground nutmeg to the snack.
Cooking process:
- Pour dried mushrooms with a glass of water and cook over low heat for 13-17 minutes.
- Strain through a fine sieve, do not discard the liquid.
- Boil pasta in salted water, set aside.
- Fry chopped shallots in olive oil, add champignon slices.
- Cook for 50-70 seconds, pour heavy cream over the ingredients.
- Simmer, stirring, over medium heat for 3-5 minutes. Sprinkle with cheese.
- Place the prepared noodles, slices of porcini mushrooms into the frying pan, stir so that the cream evenly covers all components of the dish.
Fettuccine with chicken and porcini mushrooms
The spicy dressing complements the side dish and highlights the taste and texture of tender chicken meat.
Products used:
- chicken fillet – 400 g;
- fettuccine – 150 g;
- asparagus – 115 g;
- heavy cream – 100 ml;
- olive oil – 30 ml;
- dried porcini mushrooms – 30 g;
- white or yellow onions;
- clove of garlic.
Asparagus can be replaced with green beans
Cooking process:
- Pour enough boiling water over dried mushrooms, leave for 25-30 minutes, strain.
- Fry chopped onion and garlic until soft.
- Add chicken fillet, cook for 8-10 minutes, turning occasionally so that the meat is evenly fried.
- Slowly whisk in the cream and cook for 5-10 minutes or until the sauce thickens. Season to taste with spices (tarragon, garlic powder).
- Prepare fettuccine according to package instructions and drain.
- Fry asparagus with olive oil or boil in boiling water for 1-3 minutes.
To the dish you can add several halves of juicy cherry tomatoes and 1 tsp. lemon juice.
Fettuccine with porcini mushrooms and bacon
The recipe for a classic Italian dish includes the following ingredients:
- fettuccine or linguine – 200 g;
- cream or milk – 100 ml;
- dried porcini mushrooms – 40 g;
- vegetable oil – 20 ml;
- truffle oil – 10 ml;
- ham or bacon.
You can use not only fettuccine, but also spaghetti or tagliatelle
Cooking process:
- Cook pasta in salted water according to package directions. Important! Once the water boils, the pasta will take 3-4 minutes to cook.
- While the pasta is cooking, fry the chopped bacon in a tablespoon of oil over medium heat until the meat is fatty and crispy.
- Add mushroom pieces and simmer for 5-8 minutes over medium heat.
- Place hot pasta in a frying pan, add truffle oil and cream, mix gently.
Flat noodles quickly absorb sauce. To make the creamy dressing less thick and concentrated, mix it with water or broth.
Fettuccine with porcini mushroom cream
A delicate creamy sauce will make even a simple dish look like a restaurant.Therefore, it is added not only to pasta, but also to rice, couscous, and potatoes.
Products used:
- fettuccine – 180 g;
- heavy cream – 90 ml;
- grated parmesan – 60 g;
- dried porcini mushrooms – 35 g;
- butter – 30 g;
- garlic, shallots.
The dish is best served fresh, immediately after preparation.
Cooking process:
- Pour boiling water over the mushrooms and leave for 20 minutes to soften. Strain, but set aside the water containing the mushrooms for the sauce.
- Cook the pasta in a saucepan of boiling salted water until it is al dente.
- Melt the butter in a frying pan, fry the diced onion until golden brown (2-4 minutes).
- Add mushroom slices, cook for 2 minutes.
- Add 100-180 ml of prepared liquid and cream, cook until the light sauce thickens.
- Transfer the finished pasta to the frying pan and mix thoroughly. Season with cheese and aromatic spices.
The thick sauce is often served with meat steaks and vegetable casseroles. It can also serve as a base for cream soup.
Calorie content of fettuccine with porcini mushrooms
One serving of noodles contains approximately 200 calories. A pasta side dish can be called dietary if served with the right sauces. The number of kcal per 100 g of porcini mushrooms is 25-40. They contain B vitamins and minerals, including potassium, magnesium and phosphorus.
Conclusion
Fettuccine with porcini mushrooms is a delicious gastronomic combination that can be complemented with meat (chicken, bacon or ham), a variety of vegetables and a spicy sauce. This dish is not only nutritious, but also dietary, because it contains low-calorie foods. Classic recipes can be easily modified and experimented with seasonings.
