Try this Wild Mushroom Fettucine recipe, or contribute your own.
Suggest a better descriptionMushroom Stock: Place mushrooms, leeks, garlic, thyme, bay leaves, oil, peppercorns and parsley in large pot over med-hi heat; saute until ingredients start to brown. (Do not stir too often to allow ingredients to caramelize on bottom of pot.) When ingredients have browned and volume is reduced by half, add water. Bring to a slow boil. Reduce liquid by half. Strain stock and reserve. Makes about 3 cups. Topping: Heat oil in large saute pan over high heat; add mushrooms and cook rapidly for about 2 min (do not stir.) Add sun-dried tomatoes, garlic, salt and pepper. Cook, stirring, until mushrooms are almost tender, about 2 minutes. Add 1/2 cup stock and tomato soaking water. Continue cooking to reduce liquid, about 1-2 minutes. Add pasta; cook until liquid is absorbed and pasta browns, about 5 minutes. Serve immediately. Makes 4 servings. | NOTES : From Vegetarian Times, June 1996 Issue Recipe by: Cafe Sunflower, Atlanta, GA
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Serving Size: 1 Serving (349g) | ||
Recipe Makes: 4 servings | ||
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Calories: 328 | ||
Calories from Fat: 319 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.4g | 47 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 20.6g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 46.1mg | 2 % | |
Potassium 45.5mg | 1 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 3g | ||
Protein 0.6g | 1 % | |
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: 328
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