Looking for a classic Italian cuisine dinner? Then check out this pasta made with mushroom sauce – ready in an hour.
Fettuccine with Wild Mushrooms
- Prep Time 5 min
- Total 60 min
- Servings 4
- Ingredients 9
Ingredients
- 1 cup hot water
- 1 package (about 1 oz) dried porcini or cèpe mushrooms
- 2 tablespoons olive or vegetable oil
- 1 small onion, chopped (1/4 cup)
- 2 cloves garlic, finely chopped
- 1 cup whipping (heavy) cream
- 1/2 teaspoon salt
- 8 oz uncooked fettuccine
- Coarsely ground pepper
Instructions
-
Step1In small bowl, pour water over mushrooms. Let stand 30 minutes; drain.* Coarsely chop mushrooms. Cook and drain fettuccine as directed on package; keep warm.
-
Step2Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook mushrooms, onion and garlic in oil, stirring occasionally, until onion is tender. Stir in whipping cream and salt. Heat to boiling; reduce heat to low. Simmer uncovered 3 to 5 minutes, stirring occasionally, until slightly thickened.
-
Step3Return fettuccine to saucepan. Pour sauce over fettuccine; toss until fettuccine is well coated. Serve with pepper.
Nutrition
450
Calories
27g
Total Fat
9g
Protein
41g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 450
- Calories from Fat
- 250
- Total Fat
- 27g
- 42%
- Saturated Fat
- 13g
- 65%
- Trans Fat
- 1/2g
- Cholesterol
- 115mg
- 38%
- Sodium
- 330mg
- 14%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 41g
- 14%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 3g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 15%
- 15%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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