Creamy Fettuccine with Shiitake and Porcini
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This creamy fettuccine with mushrooms recipe features shiitake and porcini mushrooms. Bursting with flavor and umami, this dish is quick and simple to make yet is elegant, classy, and simply delicious!
Coming up with a name for this was super fun! I thought I’d go for something that rolls off the tongue and rhymes. How about this: “Creamy Fettuccine with Shiitake and Porcini.” (Shiitake is pronounced “shi-taw-kee. Porcini is pronounced “por-chee-nee”). Now, say it two times in a row. See what I mean? Fun! :)
Now on to serious matters. There is nothing funny about flavor of this dish. Let me tell you, we’ve scored a real winner with this one. It’s quick and simple to make, but the flavors are rich and complex. Upon sampling it this evening, my husband remarked “this is the second best pasta dish I’ve ever had.” I asked, “Best pasta dish you’ve had that I’VE made?” “Best pasta dish period.” “And what’s the first?” “Your Shrimp Scampi.” After another couple of bites he said, “Wow, this is sure a close second though. Very close.”
Take your tastebuds on a journey of culinary delight with this Creamy Fettuccine with Shiitake & Porcini. (Ah, gotta love that name!)
I picked up some beautiful fresh shiitake mushrooms from my local Asian supermarket. If you haven’t been to your local Asian store, I highly recommend it. These mushrooms are typically far cheaper in an Asian store than elsewhere. For example, I bought these for just $4.49/lb at the Asian store. At the local produce store they sell for $19.99/lb! And that’s often true for a number of things.
Creamy Fettuccine with Shiitake Porcini Recipe
Let’s get started!
Clean the shiitake mushrooms, cut off and discard the stems.
Unlike white button or cremini mushrooms, the stems of shiitake are tough and woody and have little flavor.
Slice them about 1/4 inch thick.
To grind the dried porcini mushrooms I use spice/coffee grinder. Alternatively you can use a mortar and pestle or just pound them in a ziplock bag until pulverized.
Dice the onion. Melt the butter and olive oil in a skillet over medium-high and saute until translucent and starting to brown. Add the garlic and saute for another minute.
Add the shiitake mushrooms, ground porcini, pepper and salt. Saute for about 2 minutes, then add the wine. Bring to a boil, reduce the heat to low, cover, and simmer for 10 minutes. This will allow the mushrooms to further caramelize and really bring out their flavor.
Luscious and tender shiitake mushrooms.
Add the parsley, lemon zest, and heavy cream. Simmer for 5 minutes. I wanted to add just a touch of freshness and a little bit of lemon zest was the perfect addition.
Add the cooked pasta and the Parmesan cheese. Stir to combine and let it thoroughly heat through. Drizzle with a little olive oil and toss to coat.
Serve immediately garnished with fresh parsley and a sprinkle of Parmesan cheese.
Creamy Fettuccine with Shiitake & Porcini
Ingredients
- 1 lb fresh shiitake mushrooms sliced, stems discarded (you can also use half cremini mushrooms)
- 1 medium yellow onion diced
- 2 large cloves garlic minced
- 3 tablespoons butter vegans: use vegetable spread, such as Earth Balance
- 2 tablespoons olive oil
- 2 teaspoons ground dried porcini mushrooms
- 1 teaspoon salt
- 1/2 cup white wine
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons fresh parsley chopped
- 1/4 teaspoon lemon zest
- 1/2 cup Parmesan cheese grated (vegans: use Parmesan substitute such as Parma Zaan Sprinkles)
- 3/4 cup heavy cream vegans: use soy milk blended with some vegan sour cream, such as Tofutti Sour Supreme, for a creamier consistency
- 1 lb fettuccine cooked al dente
Instructions
- Heat the butter and oil in a large skillet over medium-high heat. Add the onions and saute until translucent and just beginning to brown. Add the garlic and saute another minute. Add shiitake mushrooms, ground porcini, salt and pepper. Stir to combine and saute for 2 minutes. Add the wine, bring to a boil, reduce the heat to low, cover, and simmer for 10 minutes.
- Add the parsley, lemon zest and heavy cream and simmer for another 5 minutes.
- Add the fettuccine and Parmesan cheese to the skillet. Stir to combine and allow it to thoroughly heat through. Drizzle with a little extra olive oil and toss to coat.
- Serve immediately garnished with fresh parsley and a sprinkle of Parmesan.
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
