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:
covered percent of daily need
