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Fettuccine with Mushrooms

Fettuccine with Mushrooms

by 3 people

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Makes: 4 to 6 servings

  • 2 tablespoons butter
  • 4 cloves garlic, thinly sliced
  • 1 pound mixed mushrooms, havled or quartered
  • 2 cups chicken broth
  • 1 pound dried fettuccine
  • 1/4 cup chopped fresh parsley
  • 1 cup grated parmigiano-reggiano
  1. In a large skillet, melt butter over medium-high. Add garlic; cook until lightly browned, 1 minute. Add the mushrooms; cook, stirring, until browned, 5 minutes. Add the broth. Simmer until reduced by half, about 5 minutes; season. Cook the pasta until al dente. Drain and reserve 1 cup pasta water. Return pasta to pot. Toss in mushroom mixture and pasta water; cook over medium to heat through. Toss with the parsley and cheese; season