Fettuccine With Fennel And Shiitake Mushrooms
Updated October 10, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons extra-virgin olive oil
¼ pound fresh shiitake mushrooms, sliced very thin
1 clove garlic, minced
1 ½ cups very thinly sliced fennel bulbs
6 ounces fresh fettuccine
⅓ cup heavy cream
1 sun-dried tomato, slivered
½ tablespoon minced fennel tops
Salt and freshly ground black pepper
Freshly grated Italian Parmesan cheese
Nutritional analysis per serving (2 servings)
58 grams carbs; 116 milligrams cholesterol; 548 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 11 grams saturated fat; 31 grams fat; 4 grams fiber; 616 milligrams sodium; 13 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large skillet. Add the mushrooms and saute over medium heat until they begin to wilt. Add the garlic, stir for a few seconds, then stir in the fennel. Cook until the fennel begins to soften, about five minutes. Cover the pan and cook over low heat until the vegetables are tender, about another 10 minutes.
- Step 2
Bring four quarts of water to a boil. Cook the fettuccine for three minutes, then drain.
- Step 3
Uncover the skillet and stir in the cream, sun-dried tomato and fennel tops. Cook over high heat for a minute or two, then season to taste with salt and pepper. Add the cooked pasta to the skillet, toss to combine the ingredients, then divide between two plates and serve with Parmesan cheese on the side.
Private Notes
Comments
We loved it! Added a bit of chicken stock to the fennel to prevent scorching. We substituted ravioli for fettuccine. Doubled the garlic. It was great.
We loved it! Added a bit of chicken stock to the fennel to prevent scorching. We substituted ravioli for fettuccine. Doubled the garlic. It was great.
Really good recipe and excellent for serving to vegetarians and non-vegetarians since the shiitakes are a good meat substitute. I doubled and used 12 oz dried linguine vs fresh fettuccine. Also added more garlic and could add a little cayenne next time for some kick. Trader Joe’s umami seasoning has a matching flavor profile with a little cayenne, so that on top was good on the leftovers.