Creamy Mushroom Fettuccine from Cooking Light Magazine, November 2013

If you’ve been around here a while, you’ve gotten a pretty good handle on what we like and don’t like by now, haven’t you.

For instance, there’s a good reason you’ve never seen a lima bean dish on these pages. Blech. Liver only appears on Father’s Day or Hubby’s birthday. He’s a fan, I so much am not. You’ll only see gumbo here if it’s a version that doesn’t include okra (you’ve only seen that bizarre green vegetable once, and it was grilled, not slimy). Compared to many other cooks, chocolate makes a rare appearance, and then is devoured by my two loved ones, not me.

Even though Hubby’s come a long way, he’s still not a big tomato fan. We’re to the point where I will include them in dishes and he chooses whether to remove them or not. I’m pretty impressed by how often he leaves them in.

Anyone want to start in on Dudette’s looong list of ‘I don’t likes’? Cauliflower is on there (I know, I’m surprised too). Oatmeal, cooked carrots, parsley, cooked tomatoes, eggplant (that’s one of Hubby’s too, come to think of it), fish, brown rice, and on and on.

And then there’s mushrooms. I adore them cooked, but don’t care for them raw. Hubby and Dudette put on the icky face no matter how they’re done. So, when I decided to make this pasta, I figured it would be just for me, something I could serve up for breakfasts and lunches since I’m on my own during the day.

I made the pasta and was getting ready to plate it when Dudette wandered into the kitchen and asked for a bowl, sans mushrooms. Since I hadn’t added the parsley yet, I was more than happy to oblige.

Since we had to leave the house fairly quickly after Hubby arrived home, he was on his own, left to graze the refrigerator for something to eat. I walked into the living room to see him with the container of leftover pasta and a fork in hand.

It was supposed to be my Creamy Mushroom Fettuccine.

The Process

This is one of Cooking Light’s 20-minute meals, and the recipe is true to its word, even though I didn’t take the short cuts of using fresh fettuccine and presliced mushrooms.

My pasta bubbled away while the mushrooms sautéed and was perfectly cooked by the time I was ready to add it to the skillet. If you can’t find fresh pasta and have a cupboard full of the dry stuff, by all means, go a head and use it.

It was easy enough to sauté the mushrooms, onion and garlic in olive oil. The salt sweated out the liquids so there wasn’t a worry about the garlic browning too much and getting bitter. As soon as I added the wine and thyme, I knew I had a winner on my hands. It smelled so, so good.

With the skillet off heat, I added half-and-half, salt, Parmesan and the cooked pasta and tossed it all together.

The Verdict

I’m not going to tell Dudette the pasta she loved so much had plenty of mushroom flavor in it even though she didn’t have a single one in her bowl. The fact that she ate it and enjoyed it so much is good enough for me.

Hubby did know what he was getting himself into. He even ate a few mushrooms. And he enjoyed it very much. In fact, I was halfway thinking that I was going to have to take the container away from him so I’d have leftovers for myself today. Sharing is caring, right?

This is good. It’s really, really good. Even with just a quarter cup of half-and-half, it’s creamy. The garlic flavor shines but doesn’t overwhelm. And the thyme. I love the thyme in there. Swoon.

What I’d Do Different Next Time

Not a thing.

Creamy Mushroom Fettuccine from Cooking Light Magazine, November 2013
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 4

Ingredients
  • 1 (9-ounce) package refrigerated fresh fettuccine
  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped onion
  • 12 ounces presliced cremini mushrooms
  • 2 garlic cloves, minced
  • ¾ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup white wine
  • 1 teaspoon chopped fresh thyme
  • ½ cup half-and-half
  • 1 ounce Parmesan cheese, grated (about ¼ cup)
  • ¼ cup chopped fresh parsley

Instructions
  1. Cook pasta according to package directions, omitting salt and fat. Drain.
  2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, mushrooms, garlic, ¼ teaspoon salt, and pepper; sauté 10 minutes or until mushrooms are browned and have released their liquid. Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat. Add hot cooked pasta, remaining ½ teaspoon salt, half-and-half, and Parmesan cheese to pan, tossing to combine. Sprinkle with chopped parsley. Serve immediately.

 

Do you keep a running list in your head of the things that family members don’t like so you can work around those items? Or do you just dive in and create what you want so everyone has the ‘opportunity’ to get over their dislike?

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16 Responses to Creamy Mushroom Fettuccine from Cooking Light Magazine, November 2013

  1. Yum, just pick out their mushrooms and save them for me! This sounds wonderful. I hate it when others decide they like MY food. One thing that I never have that problem with though is my beloved sauerkraut. I always have a jar in the fridge and no one ever touches it. Maybe I should hide all my favorite things in a sauerkraut can, maybe they'd be safe there!

  2. Leia says:

    I know what everyone likes and doesn't and I try to accommodate that within reason. That said, I do on occasion make something that I love and they can eat it or go hungry. My husband has come a long way, but the kids still need some work. They're getting better though, we just keep chipping away at it. My son who was a longtime loather of zucchini or squash will now eat both without complaint. It took almost 6 years, but hey, who's counting!

  3. Patricia Taylor says:

    I am lucky my whole family loves mushrooms, I would have to multiply this recipe many times to feed the whole crew.

  4. Kristen says:

    I have one son who Hates, with a capital H, mushrooms. He also won't eat olives, shrimp or eggs. It's a textural thing for him. Because he is willing to spend 20 minutes dissecting his food like a surgeon looking for a sliver, I don't even bother cooking with them anymore unless it is only for me and the hubs.

  5. thatskinnychickcanbake says:

    Yup, my hubby is in the mushroom haters club, too, as you probably know. But he's good at picking them out, so there's no reason to prevent me from making this marvelous pasta!

  6. AgilityDogPerson says:

    Just read this one, and plan on stopping at the store on the way home and making for dinner tonight. My problem will be the parsley, will not see any of that any where near the house. Thought I would try some chopped spinach instead. Thanks for getting us out of chicken for the fourth time this week.

  7. Lyn says:

    This looks great. I'm probably being dense but is there a pin or ziplist button or a way to save thi. I only see a way to print.thanks for your help.

  8. Lyn says:

    No! Don't apologize. I'm indebted to you for your culinary expertise and now your technical skills. Thank you so much.

  9. Curry and Comfort says:

    Looks like a winning pasta dish. Hubs and I are the only mushroom eaters in our family… so this is for us when the kids are at school. :)

  10. Ooo we adore mushrooms at our house! We don't often have fresh and we rarely make our own pasta so dried it is! Thank you for sharing this with us!

  11. AgilityDogPerson says:

    Did have it for dinner, then breakfast the next day, then lunch the next day. I just loved this and it was so easy. Is a great Friday night dinner when you just don’t feel like cooking. Did use the spinach which gave it the green it needed and alittle more taste.




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