Pasta - Mushroom Fettucine with Breadcrumb Topping
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
3 T. EVOO, divided
6 T. butter, divided
1 lb. crimini mushrooms, sliced
3 shallots, halved and thinly sliced
1 lb. fettucine, regular or whole wheat
2 T. fresh thyme, finely chopped
Salt and pepper
1 rounded T. of flour
1/3 to 1/2 c. Marsala wine
1 c. chicken stock
1/2 c. heavy cream
1 c. panko breadcrumbs
4 cloves garlic, finely chopped or grated
1/2 c. grated parmigiano reggiano cheese
1/4 c. flat leaf parsley, chopped
Instructions
Bring a large pot of water to a boil for the pasta.
Heat 1 tablespoon EVOO in a large skillet over medium-high heat. Add 3 tablespoons butter and melt until it foams. Add the mushrooms and brown for about 12 minutes, until golden. Add the shallots and season with thyme, salt and pepper. Stir for 3 minutes more; sprinkle in the flour, then add the Marsala and reduce for 1 minute. Add the stock and cream and simmer to thicken for a couple minutes more.
Meanwhile, in a medium size skillet, melt the remaining butter into the remaining EVOO. Add breadcrumbs and garlic and brown until nutty and fragrant. Remove from the heat, let cool for a couple of minutes, then add the cheese and parsley and season with black pepper.
Meanwhile, in a medium size skillet, melt the remaining butter into the remaining EVOO. Add breadcrumbs and garlic and brown until nutty and fragrant. Remove from the heat, let cool for a couple of minutes, then add the cheese and parsley and season with black pepper.
Originally Submitted
9/16/2012
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