Fettuccine with Portabella Mushroom Sauce
Rich in vitamin D from the portabella mushrooms grown in UV light, here’s a lighter twist on a popular cream-based mushroom sauce for pasta.
Prep Time: 25 minutes Total Time: 40 minutes
WHAT YOU NEED:
1 large portabella mushroom grown in UV light (about 6 oz), cleaned, trimmed
2 Tbsp. olive oil
½ medium onion, chopped finely
2 cloves garlic, minced
1 tsp. dried thyme
Freshly ground black pepper
1/2 cup beef, chicken or vegetable stock
1 cup low fat (1%) milk
1 Tbsp. corn starch
1/2 lb. fettuccine or other long shape, cooked al dente
2 oz. Parmesan cheese, grated
MAKING IT:
Heat water for pasta while preparing mushroom sauce. Cover and turn down heat once water boils.
Cut off stem of portabella mushroom; chop stem into small pieces. Cut portabella cap in half, then slice into 1/4-inch slices. Set mushrooms aside.
In a large skillet, heat olive oil. Saute onion until soft. Add garlic and saute for 1 minute, being careful not to brown the garlic. Stir in thyme and pepper. Add mushrooms. Saute mushrooms over medium low heat until beginning to soften, about 5-10 minutes. Add stock; and simmer uncovered until liquid is reduced, about 5-10 minutes (do not cook off all the liquid).
In a measuring cup, mix together milk and corn starch. Add this mixture to skillet. Continue cooking and stirring over medium heat until sauce begins to thicken. Season mushroom sauce with more herbs, pepper and salt, as desired. Cover skillet and keep warm on very low heat while cooking pasta.
Return pasta water to rolling boil. Cook pasta until al dente; drain well. Add pasta to skillet with mushroom sauce, stirring well. Add a few tablespoons of hot pasta water to the skillet if mixture needs more moisture. Top with grated Parmesan cheese and serve immediately. Makes 4 servings.
NUTRITION:
Nutrition Information per serving (¼ recipe): 380 Calories; 12g Total Fat; (4g Sat Fat; 0g Trans Fat); 15mg Chol; 400mg Sodium; 53g Total Carb; (3g Fiber; 6g Sugars); 15g Protein; 70% DV Vitamin D; 15% DV Calcium; 15% DV Iron; 10% DV Potassium
TIPS:
Vitamin D is not found in all mushrooms! Be sure to check package labels for mushrooms “grown in UV light” or stating a vitamin D claim on the label.
Mini portabella mushrooms or other mushrooms can be substituted.
