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–+ servings

Wild About Mushrooms

Couverts8 servings
Preparation 55 minutes
Deel op Facebook Print Recipe

Equipment

  • nonstick skillet 12-inch
  • oven
  • 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 13x9-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 & 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.
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Course; Side Dish / Vegetables
Diets; Low Fat / Vegetarian