Fettuccine with Wild Mushrooms

Fettuccine with Wild Mushrooms

Looking for a classic Italian cuisine dinner? Then check out this pasta made with mushroom sauce – ready in an hour.

Prep Time

05

Minutes

Total Time

1:00

Hr:Mins

Makes

4

servings

1
cup hot water
1
package (about 1 oz) dried porcini or cèpe mushrooms
2
tablespoons olive or vegetable oil
1
small onion, chopped (1/4 cup)
2
cloves garlic, finely chopped
1
cup whipping (heavy) cream
1/2
teaspoon salt
8
oz uncooked fettuccine
Coarsely ground pepper
  1. In small bowl, pour water over mushrooms. Let stand 30 minutes; drain.* Coarsely chop mushrooms. Cook and drain fettuccine as directed on package; keep warm.
  2. Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook mushrooms, onion and garlic in oil, stirring occasionally, until onion is tender. Stir in whipping cream and salt. Heat to boiling; reduce heat to low. Simmer uncovered 3 to 5 minutes, stirring occasionally, until slightly thickened.
  3. Return fettuccine to saucepan. Pour sauce over fettuccine; toss until fettuccine is well coated. Serve with pepper.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*
If desired, strain the mushroom soaking liquid and use in soups, stews or gravies.
Keeping Pasta Hot
While pasta is cooking, fill the serving bowl with hot water and let it stand to warm up the bowl. Pour the water out just before adding pasta. Or put the pasta bowl and individual serving bowls or plates into a clean dishwasher and select the drying cycle to keep them toasty warm.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 250),
  • Total Fat 27g
    • (Saturated Fat 13g,
    • Trans Fat 1/2g),
  • Cholesterol 115mg;
  • Sodium 330mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 9g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.