Tuesday, May 1, 2012

Fettucini/ Linguini Al Fungi


The first time I ever heard of or ate this pasta was at a restaurant. I thought the name was so strange! I mean really? who wants to eat something that has "Fungi" in it's name? And yet I ordered it when I learnt it was basically just an assortment of mushrooms, creamy cheese and pasta- some of my favorite foods.


After leaving the restaurant I knew I had to recreate that dish at home. The first time I made it I prepared it very similarly to the one I'd had- more creamy and with fettuccine pasta. Recently the recipe was requested and it reminded me that I hadn't made it in a while. So I prepared it for dinner one night last week but less creamy and more piecey cheese style with linguine pasta.


There is a few different ways that I like to prepare this pasta- with either linguine or fettuccine pasta and with a creamier sauce or with more of a cheesy piecey type of sauce (You know what I mean right? :) )



 The way to keep the sauce creamy is to add a few tablespoons more of milk then you would for what the recipe calls for which would create a chunkier sauce and then add the cream cheese in very slowly after the milk letting it melt in.

 The way to prepare it the second way is to put the entire amount of cream cheese in first letting it melt and then adding the milk - a little less then you would for the creamy saucy style- the amount that the recipe calls for.

Both ways were absolutely delicious.

Here's the recipe so you can try it for yourself:

 Fettuccine/Linguine Al Fungi:

Ingredients:

1 lb. Package Linguine or Fettuccine
1  Large Package Portabella Mushrooms
1 Large Package White Mushrooms
1 Tsp Fresh Chopped Garlic
Some Oil For Sauteing
1 Tsp Parsley
A little Salt and Pepper
1/2 Cup Milk
3 Tablespoons Cream Cheese
2 Tablespoons Parmesan Cheese 

Method:

1. Start by cooking up the pasta in a pot with salted boiling water and a tsp of veg. oil so that the pasta pieces don't stick to each other. Stir every few minutes or so. Cook until they are light colored and al dente' and then strain to separate from the cooking water.

2. Chop the portabella mushrooms and white mushrooms into small-medium sized pieces and place them in a non stick saute' pan with a little oil ( I prefer Olive)  and the fresh chopped garlic. Allow them to cook until they are softer, have emitted their juices and the garlic has released its fragrances.

3. While the pasta is cooking and the veg's are sauteing start preparing the cream sauce- Put the milk, cream cheese and Parmesan cheese into a sauce pan over a low flame allowing it to melt together completely and until it comes to a simmer. Add the salt, pepper, parsley and Parmesan cheese last stirring it in slowly.

4. Put the cooked pasta into a large serving bowl. Add the sauteed mushrooms and then stir in about a tsp of Parmesan cheese- it helps the sauce to stick to the pasta. Then slowly add the cream sauce in immediately before serving.



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2 comments:

  1. I really wish my NYC local green market. Sooo many mushroom choices. can't wait to go back home and make this!

    ReplyDelete
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