Eat Live Run Presents Fettuccine with Mushroom Chardonnay Cream Sauce

Hi everyone! Jenna from Eat, Live, Run here again with another delectable, easy and healthy mushroom recipe! I actually came up with this lightened up version of a creamy pasta dish the evening before I was all set to run a 3 mile race.

I wanted something with carbs, yes, and something filling but not too filling as some meat dishes tend to be. Enter pasta with mushrooms!

Mushrooms gave this lightened up pasta dish the earthiness and complexity that I was craving without compromising on my March blog challenge, to go 100% vegetarian for one month. Instead of the heavy cream that most creamy pastas tend to use, I opted for a small amount of organic half and half to give body to the dish without too many extra calories. For flavor, plenty of garlic cloves, shallots and chardonnay were used, of course! Whenever I make a sauce, I always de-glaze my pan with a dry white wine because it just adds so much flavor to the dish. I love the slight bite that the chardonnay gives this pasta. However, if you were to go alcohol-free, a vegetable or chicken stock could substitute.

While I cooked with mushrooms more than once in March, this recipe was too good not to share. So do try this flavorful dish the next time you are looking to carbo-load….or just whenever pasta comes to mind!

Fettuccine with Mushroom Chardonnay Cream Sauce

Serves 4

• 8 ounces fettuccine, cooked in boiling salted water

• 1 pound baby bella mushrooms, sliced

• 1 shallot, minced

• 4 garlic cloves, minced

• 2 tbsp extra virgin olive oil

• 1/4 cup chardonnay

• 1/3 cup half and half

• 3/4 cup water

• 1 tablespoon flour

• Pinch of cayenne pepper

• Sea salt and freshly ground pepper to taste

1. In a large saucepan, heat the oil over medium low heat. Add the minced shallots and sauté for about 3 minutes. Add the garlic and sauté 30 seconds more.
2. Add the sliced mushrooms to the pot and cook for 5-6 minutes, or until the mushrooms are browned and tender to the touch.
3. Dust the flour over the mushrooms and stir well to combine. Cook for two minutes, stirring constantly.
4. De-glaze the pan with the chardonnay and cook for a few minutes before adding the water.
5. Simmer mixture until thick, stirring constantly. Season with salt, pepper and cayenne. Just before serving, take off the heat and whisk in the cream to finish.
6. Combine cooked fettuccine with sauce and serve with fresh parsley on top.

This entry was posted on Tuesday, April 7th, 2009 at 2:18 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.