Monday, June 13, 2011

Mushroom Fettuccine

Today just seemed like a good one for pasta. I also had a bunch of mushrooms in the fridge that needed to be used and a bag of shallots on borrowed time, so this recipe was born! It was much enjoyed tonight and I’m excited to have it again for lunch tomorrow!


Mushroom Fettuccine

5-6 servings


  • 1 bag wild mushroom fettuccine by Al Dente Pasta
  • 2.5 cups chopped baby portabella mushrooms
  • 8 shallots chopped into fourths
  • 6 cloves garlic
  • 5 TB extra virgin olive oil (divided)
  • 4 TB plain greek yogurt
  • 1/2 cup pecorino romano cheese, freshly shredded
  • fresh ground black pepper (about 1/2 tsp)
  • sea salt
  • 1/8 tsp cayenne pepper
  • 1/2 tsp Spike seasoning
  • 1/4 tsp thyme
  • 1/4 tsp garlic salt
  • 1 TB lemon juice



  1. Chop & prepare all veggies
  2. Bring pot of water to a boil and cook pasta at the same time as veggies
  3. Heat 1 TB olive oil in large skillet. Saute shallots until softened. Remove from pan.
  4. Heat 2 TB olive oil in large skillet. Add chopped mushrooms and a large pinch of sea salt. Saute until mushrooms start to brown and release liquid.
  5. Add in minced garlic cloves and mix for about 30 seconds. Add shallots back in and combine. Remove from heat. Reserve 1/2 cup of the mushroom mixture into a separate bowl and set aside.
  6. When pasta is drained, add pasta into large skillet and combine with mushroom mixture. Add in spices, cheese, lemon juice, 2 TB olive oil and greek yogurt. Mix well.
  7. Divide onto plates and add reserved mushroom mixture on top.

Note: if you have some fresh basil or italian parsley, they would make nice additions here as well.

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