Fettuccine with White Truffle Butter and Mushrooms

Fettuccine with White Truffle Butter and Mushrooms might be a good recipe to expand your side dish recipe box. One serving contains 620 calories, 14g of protein, and 42g of fat. This recipe serves 4. For $1.25 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, kosher salt, parmesan, and a few other things to make it today. 2176 people have made this recipe and would make it again. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns a pretty good spoonacular score of 71%. If you like this recipe, take a look at these similar recipes: Poached Eggs on Artichoke Bottoms with White Truffle Cream and Mushrooms, White Truffle Butter Risotto, and White Chocolate Peanut Butter Truffle Bars #SundaySupper.

Servings: 4

Preparation duration: 30 minutes

 

Ingredients:

3 ounces white truffle butter

12 ounces cremini mushrooms, stems removed, caps sliced 1/4-inch thick

8.82 ounces fresh fettuccine

3 tablespoons chopped fresh chives, plus extra for garnish

1/2 cup heavy cream

Kosher salt and freshly ground black pepperKosher salt and freshly ground black pepper

1 tablespoon good olive oil

1/4 cup freshly grated Parmesan, plus extra for garnish

2 tablespoons unsalted butter

Equipment:

pot

frying pan

bowl

colander

tongs

Cooking instruction summary:

Watch how to make this recipe. Add 1 tablespoon of salt to a large pot of water and bring it to a boil. Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated. Transfer the mushrooms to a bowl and rinse out the pan. Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat. Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan. Note: This recipe was doubled for filming.

 

Step by step:


1. Watch how to make this recipe.

2. Add 1 tablespoon of salt to a large pot of water and bring it to a boil.

3. Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat.

4. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.

5. Transfer the mushrooms to a bowl and rinse out the pan.

6. Pour the cream into the saute pan and heat it over medium heat until it simmers.

7. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.

8. Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes.

9. Drain the pasta in a colander and add it to the truffle cream.

10. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan.

11. Serve hot in shallow bowls, garnished with extra chives and Parmesan.

12. Note: This recipe was doubled for filming.


Nutrition Information:

Quickview
620k Calories
14g Protein
41g Total Fat
49g Carbs
10% Health Score
Limit These
Calories
620k
31%

Fat
41g
65%

  Saturated Fat
23g
148%

Carbohydrates
49g
16%

  Sugar
2g
3%

Cholesterol
158mg
53%

Sodium
476mg
21%

Get Enough Of These
Protein
14g
28%

Selenium
73µg
105%

Manganese
0.67mg
33%

Phosphorus
322mg
32%

Vitamin B2
0.54mg
32%

Copper
0.62mg
31%

Vitamin A
1329IU
27%

Vitamin B3
4mg
23%

Vitamin B5
1mg
20%

Potassium
575mg
16%

Zinc
2mg
16%

Calcium
139mg
14%

Vitamin B1
0.2mg
13%

Magnesium
50mg
13%

Vitamin B6
0.25mg
12%

Vitamin E
1mg
12%

Folate
44µg
11%

Fiber
2g
11%

Vitamin K
10µg
10%

Iron
1mg
9%

Vitamin B12
0.44µg
7%

Vitamin D
0.94µg
6%

Vitamin C
1mg
2%

covered percent of daily need
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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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