Wild About Mushrooms
Equipment
- nonstick skillet 12-inch
- glass baking dish 3-quart
Ingredients
- 1 box 1 lb fettuccine
- 3 tablespoons olive oil
- 1 lb assorted wild mushrooms crimini, oyster, portabella, shiitake, sliced
- 1 large onion cut into wedges (about 11⁄2 cups)
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1 ⁄4 teaspoon pepper
- 2 tablespoons all-purpose flour
- 11 ⁄2 cups vegetable broth from 32-oz carton
- 11 ⁄2 cups whipping cream
- 1 ⁄4 cup chopped fresh parsley
- 4 oz chèvre goat cheese, crumbled (1 cup)
- 1 cup shredded Parmesan cheese 4 oz
Instructions
- Heat oven to 400°F.
- Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- Cook and drain fettuccine as directed on package.
- Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat.
- Add mushrooms, onion, thyme, salt and pepper; cook 10 minutes, stirring occasionally, until tender.
- Remove from heat.
- Stir in flour; gradually stir in broth.
- Heat to boiling; boil 1 minute.
- Remove from heat; stir in whipping cream.
- Add cooked fettuccine and parsley to skillet; toss.
- Add goat cheese; toss gently.
- Spoon into baking dish.
- Cover; bake 15 minutes.
- Uncover; sprinkle with Parmesan cheese.
- Bake 10 to 15 minutes longer or until thoroughly heated and bubbly.
Notes / Tips / Wine Advice:
The goat cheese in this recipe is not meant to be melted smoothly throughout the sauce. Some of the crumbles melt and others will surprise you when you take a bite of this casserole. This casserole is hearty enough for a main dish but can also be served as a side dish to your favorite main course.