Fettuccine Profumate

Courtesy of the Mushroom Council and bell’alimento


This creamy, aromatic fettuccine recipe is chock full of mushroom flavor.

Yield: 8 servings

Serving size: 1 cup of pasta with 3/4 cup vegetables


1 pound of Fettucine Nests
8 ounces Baby Bella {Crimini} Mushrooms – roughly chopped
1 small carrot – peeled and minced
2 stalks celery – minced
1 small onion – minced
1 clove garlic – minced
1 cup heavy whipping cream
1 ounce grappa
1 tablespoon fresh flat leaf Italian parsley – chopped
1 tablespoon corn starch {dissolved in 2 tablespoons of water}
3 tablespoons unsalted butter
3 tablespoons truffle oil
1 cup broth
1 cup Parmigiano Reggiano – grated
salt and pepper


Gently wipe your mushrooms clean with a paper towel. Into a large sauté pan heat butter and truffle oil over medium heat. When melted add the mushrooms, carrot, celery, onion, garlic and parsley. Stir to combine. Allow to cook until onions begin to turn translucent and vegetables begin to soften, just a few minutes, stirring as necessary. Season lightly with salt. Remove pan from heat and pour the grappa in. Mix well and carefully return to heat and cook until grappa has evaporated. Add broth lower heat slightly and allow to cook for approx 10 minutes, stirring as necessary. Add the corn starch {which has been dissolved in water} and mix together until it thickens. When thickened, add cream, Parmigiano and season lightly with pepper. Reduce heat to lowest setting and allow to simmer for approx 5 minutes.

While sauce is nearing the final stages cook your pasta in generously seasoned water until al dente. Drain well and add to the sauce pan. Toss well to combine. Transfer to serving bowl, garnish with additional Parmigiano if desired and serve immediately.

Nutrition Facts:

Calories: 430; Total Fat: 22g; Saturated Fat: 10g; Cholesterol: 55mg; Sodium: 190mg; Protein: 12g; Carbohydrates: 48g; Dietary Fiber: 2g

Foodservice portion


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