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Wild Mushroom Persillade

Fettuccine.Inn's picture
Ingredients
  Extra virgin olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), finely chopped
  Shallots 2 Small, finely chopped
  Wild mushrooms 1 Pound, sliced (500 Gram)
  Salt To Taste
  Dried pasta 1 Pound (500 Gram)
  Parmesan 4 Tablespoon, grated
  Chopped fresh flat leaf parsley 3 Tablespoon
  Parmesan cheese 1 Cup (16 tbs), grated
Directions

Heat oil in a large frying pan.
Add garlic and shallots and cook over medium-high heat until fragrant, 1 minute.
Add mushrooms and cook, stirring frequently, until tender and coloured, 10 minutes.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain, reserving 1/2 cup pasta water.
Add pasta with parmesan and parsley to the hot mushrooms.
Toss well to coat, adding reserved water as needed.
Serve immediately with additional parmesan.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 784 Calories from Fat 181

% Daily Value*

Total Fat 20 g30.6%

Saturated Fat 7.1 g35.6%

Trans Fat 0 g

Cholesterol 27.2 mg9.1%

Sodium 770.3 mg32.1%

Total Carbohydrates 103 g34.4%

Dietary Fiber 8.5 g33.9%

Sugars 4.4 g

Protein 45 g90.6%

Vitamin A 25.1% Vitamin C 44.1%

Calcium 66% Iron 38.1%

*Based on a 2000 Calorie diet

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Wild Mushroom Persillade Recipe