No time to cook? No idea what to cook? It happens to all of us! Many times a great recipe is born out of improvisation, and this quick and easy mushroom fettuccine dish is exactly that. One busy day last week when I had very little time to cook, I took a look at the vegetable drawer in my refrigerator to see what was there. There was a package of mushrooms and some fresh spinach – both looked like a good base for a pasta dish or a tasty risotto, I thought.
So, without deciding yet exactly what I was going to make, I trimmed the mushrooms and started to dry-sauté them in a heavy skillet. While the mushrooms were cooking, I gathered a few more ingredients: garlic, a couple of green onions, parsley, a chunk of Parmesan cheese. Risotto was definitely going to need a little longer to make, so pasta seemed like a good plan for an improvised and quick weeknight dinner.
Here are the ingredients for Mushroom Fettuccine:
Once all ingredients are prepped and ready to go, this simple pasta dish comes together in just 20 minutes–the time needed for the water to come to a boil and for the pasta to cook!
This pasta dish is loaded with flavors from earthy mushrooms, tangy green onions, and hot dried red pepper flakes. It is quick and easy to assemble, and, nutritious.
Serve on warmed plates, straight from the skillet, to keep everything hot. A little crusty bread on the side is always a good idea!
I am certain that you will be as pleased by the result as I was – It was a huge hit with my family! I hope you give it a try and that you like it as much as we did!
- 14 oz. mixed mushrooms (I used Cremini mushrooms)
- 3 TBSP. extra virgin olive oil
- 2 green onions, chopped
- 2 garlic cloves, minced
- -- sea salt and freshly ground pepper
- -- red pepper flakes
- -- fresh thyme (optional)
- 2 cups, fresh baby spinach, chopped
- zest of one lemon
- ½ cup Parmesan cheese, cut into small chunks
- ¾ lb. fettuccine pasta (or your favorite pasta)
- 2-3 TBSP. butter (optional)
- Brush off any dirt from the mushrooms with a pastry brush or a kitchen towel. Cut the ends and slice them thinly. 2. Place a large, heavy-bottomed skillet over high heat. Add the mushrooms and cook for a few minutes, until they release their liquid. (Do not use any fat to sauté the mushrooms at this point – this method of cooking them is called “dry sautéing” and helps release moisture already in the mushrooms so they can cook faster.) 3. Meanwhile, bring a large pot of water to a boil. Salt it generously and add the fettuccine. Cook the pasta until al dente. 4. To the skillet with the mushrooms, add the olive oil and green onions and sauté for a couple of minutes. Next, add the minced garlic and season everything well with salt, pepper and red pepper flakes. Add the thyme and continue to cook tossing every now and then. At the end of the sautéing process, fold in the chopped spinach and cook very briefly until it wilts. Turn off the heat and sprinkle the lemon zest over the mixture.
- When the pasta is ready, reserve some of the cooking water and put it aside.
- Drain the pasta and add it to the skillet with the mushrooms. Next, add the Parmesan cheese, the parsley and the butter. Toss gently, until the pasta is evenly coated with the mixture. Taste and adjust the seasoning.
- Serve straight from the skillet, with an extra sprinkle of Parmesan cheese.
Winter/Spring 2020 Cooking Classes
The new season of cooking classes at Culinaria Cooking School starts this week! The list of classes has been posted on the school’s website, but I wanted to share my upcoming schedule of classes with you tonight. For those of my readers who are in the greater Washington D.C./Northern Virginia area, please visit culinariacookingschool.com for more information and to sign up for these new classes. For those of you who were not able to get a spot in my Fresh Pasta Workshop class in February, we are repeating the same class in March!
Small Plates, Big Flavors – 1/24/2020 (Participation) – this class is full
Are you tired of the same old, same old; week in, week out? Well, grab your party attitude and join Chef Marilena to break the mold with a sumptuous spread of small plates with incredibly big flavors. All are perfect for your next cocktail party, evening soirée, or, intimate dinner party!
Pan–Seared “Flaming” Haloumi Cheese (saganaki); Marinated Olive Medley; Roasted Red Pepper & Garlic Hummus; Lamb Meatballs with Creamy Tzatziki & Seasoned Greek Pita; Couscous Salad with Olives and Dried Apricots; Baklava Cigars in a Citrus Syrup
Ladies’ Luncheon – 2/07/2020 (Demonstration)
Ready for a relaxing and easy-to-assemble luncheon for “just the girls”? Sit back and relax as Chef Marilena teaches you how to make a light winter’s lunch that will be perfect for your next get-together.
Caramelized Onion Quiche; Maple Roasted Carrot Salad with Dried Cranberries and a Fresh Orange Vinaigrette; Chicken Tagine with Olives and Preserved Lemons; French Apple Puff-Pastry Tart
Wounded Warriors – Private Event to support our Veterans – 2/08/2020 (Participation)
Couples Cooking – Fresh Pasta Workshop 2/21/2020 (Participation) – this class is full
Why settle for dried pasta from a box when you can easily make your own at home? Fresh pasta is one of the simplest Italian staples to prepare and pairing it with the right sauce makes it simply irresistible. In this class we will learn how to make and form various pasta shapes and how to match each with different sauces. In true Italian fashion, we will end our meal with a delicious gelato!
Fresh Pasta Dough 101; Pasta in a Vodka-Tomato Sauce (fettuccini alla vodka); Ravioli with Orange-Ricotta Filling in Brown Butter and Crispy Sage Sauce; Gelato (chef’s choice)
Artisan Bread made at home – 2/29/2020 (Participation)
Cold winter days seem the perfect time of year to relax indoors and unwind with a glass of wine, a loaf of warm, crusty bread and some tantalizing antipasti. Join Chef Marilena for a fun Saturday morning making some comforting, winter-perfect recipes that will help take the chill off.
Classic French Wheat-Stalk Bread (pain d’Epi); Rosemary Semolina Bread; Kalamata Olive Bread; Assortment of Italian Antipasti (the traditional first course of a formal Italian meal)
Couples Cooking – Fresh Pasta Workshop 3/06/2020 (Participation)
Why settle for dried pasta from a box when you can easily make your own at home? Fresh pasta is one of the simplest Italian staples to prepare and pairing it with the right sauce makes it simply irresistible. In this class we will learn how to make and form various pasta shapes and how to match each with different sauces. In true Italian fashion, we will end our meal with a delicious gelato!
Fresh Pasta Dough 101; Pasta in a Vodka-Tomato Sauce (fettuccini alla vodka); Ravioli with Orange-Ricotta Filling in Brown Butter and Crispy Sage Sauce; Gelato (chef’s choice)
Date Night – Mediterranean Meze 3/13/2020 – (Demonstration)
The countries of the Mediterranean share, among other things, a love for “small plates” that are typically placed in the middle of the table and are shared by everyone before, during, or, even after a meal! The preparation is often simple with an incredible range of flavors and textures that reflect a particular region’s extraordinary bounty and traditions.
Oven Baked Shrimp with Spicy Remoulade; Eggplant and Mozzarella Stacks; Zucchini and Parmesan Cheese Fritters; Spiced Lamb Köfte Skewers with Yogurt-Tahini Sauce and Toasted Pita; Orange-Infused Semolina-Almond Cake
French Pastry Shop Classics – 3/28/2020 – (Participation)
Learn the secrets and the techniques behind world-famous French pastries as you recreate these decadent desserts guided by Chef Marilena! Discover pâte à choux, the only pastry dough cooked on the stovetop, and learn to hand pipe it into perfect éclairs and cream puffs. Whip up luscious vanilla pastry cream and chocolate ganache and learn how to make the world’s easiest and most versatile fruit tart!
Cream puff dough (pâte à choux); Vanilla Pastry Cream (crème pâtissière); Éclairs; Chocolate Profiteroles; Poached Pear and Almond Clafoutis
Couples Cooking – The Culinary Heart of Italy – 4/03/2020 – (Demonstration)
The region of Emilia Romagna, with its rich culinary traditions and its extraordinarily fertile and productive land, is considered the gastronomic heart of Italy. With a map of the region to guide us, join Chef Marilena to discuss the many handcrafted local products, cooking techniques and culinary specialties of the region.
Rosemary and Thyme Focaccia; Rustic Swiss Chard and Pancetta Tart (erbazzone all’Emiliana); Mixed Green Salad with Shallots and Modena Balsamic Vinaigrette (insalata mista); Pasta with the Official Ragù Recipe from Bologna (tagliatelle con ragù alla Bolognese); Shortbread Tart with Jam and Almonds (Fregolata)
THANK YOU FOR READING AND FOLLOWING ALONG
If you are not already following my blog, you can subscribe to Marilena’s Kitchen to have every new post delivered right to your inbox!
I love hearing from you, please leave me a comment below.
Marilena—hope all is well during this very difficult time. We’re starting to cook at home as restaurants close. Want to make your Mushroom Fettucine but 2 questions:
1. Parsley isn’t listed in the Ingredients list—about how much?
2. You say to save some of the pasta water but it doesn’t show up in the directions for how to use it. When is it added?
Thanks!!!!! Susan and John, too!
Hi Susan, yes, we will all be cooking more for sure, during these difficult and uncertain times…
To answer your questions, parley is completely optional in this recipe – when I have it, I add a couple of tablespoons at the end, mostly for decoration. As far as the hot, cooking water, I always save about 1/2 cup or more before I drain the pasta, and I use it to thin out the pasta sauce a bit, if needed. The starch in it will not dilute the sauce!
Let me know if you have any other questions! My best to you and Jonh, stay healthy and keep cooking:)