Try this Fettuccine with Shiitake Mushroom Sauce recipe, or contribute your own.
Suggest a better descriptionPlace dried mushrooms in medium bowl. Add hot water and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing excess water back into bowl. Strain and reserve soaking liquid. Slice mushrooms, discarding stems. Heat oil in heavy large skillet over medium heat. Add shallots to skillet and saute 1 minute. Add dried and fresh mushrooms and rosemary and saute 3 minutes. Add stock and mushroom-soaking liquid. Boil until liquid is reduced to a glaze, about 10 minutes. Add half-and-half and simmer until beginning to thicken, about 5 minutes. Remove from heat. (Can be prepared 3 days ahead. Cover and refrigerate.) Add pasta to large pot of boiling water and cook until al dente. Meanwhile, rewarm mushroom sauce over medium-low heat. Drain pasta. Add to sauce and stir until coated. Mix in 2/3 cup Parmesan. Season with salt and pepper. Transfer to plates. Sprinkle with parsely. Serve immediately. Per serving: 1124 Calories; 37g Fat (29% calories from fat); 41g Protein; 165g Carbohydrate; 79mg Cholesterol; 1442mg Sodium Recipe by: Bon Appetit Posted to FOODWINE Digest by "McNamara, Kelly"
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Serving Size: 1 Serving (2131g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1425 | ||
Calories from Fat: 429 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.7g | 64 % | |
Saturated Fat 27.2g | 136 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 5979.1mg | 206 % | |
Potassium 1307.2mg | 34 % | |
Total Carbohydrate 219.7g | 65 % | |
Dietary Fiber 26.3g | 105 % | |
Sugars, other 193.4g | ||
Protein 37.9g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1425
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