Food recipes
Fettuccine with Mushrooms, Tarragon, and Goat-Cheese Sauce
Fettuccine with Mushrooms, Tarragon, and Goat-Cheese Sauce Ingredients: butter, without salt oil, olive, salad or cooking mushrooms, white, raw salt, table spices, pepper, black spices, tarragon, dried cheese, goat, s...
Fettuccine with Mushrooms, Tarragon, and Goat-Cheese Sauce
Ingredients:
butter, without salt
oil, olive, salad or cooking
mushrooms, white, raw
salt, table
spices, pepper, black
spices, tarragon, dried
cheese, goat, soft type
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
kashi, steam meal, chicken fettuccine, frozen entree
chives, raw
Directions:
In a large frying pan, melt the butter with 1 tablespoon of the oil over high heat.
Add the mushrooms, 1/2 teaspoon of the salt, the pepper, and the dried tarragon, if using, and cook, stirring, for 3 minutes.
Reduce the heat to moderately high and continue cooking, stirring occasionally, until the mushrooms are golden brown and no liquid remains in the pan, about 5 minutes.
In a small bowl, combine the goat cheese, Parmesan, milk, and 1/4 teaspoon of the salt.
Stir until smooth.
Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes.
Reserve 1 1/2 cups of the pasta-cooking water and drain.
Whisk 1 cup of the pasta-cooking water into the goat-cheese mixture.
Toss the pasta with the mushrooms, the goat-cheese sauce, the remaining 1/4 teaspoon salt and 1 tablespoon olive oil, the fresh tarragon, if using, and the chives.
If the pasta seems dry, add more of the reserved pasta-cooking water.
Serve with additional Parmesan.
Ingredients:
butter, without salt
oil, olive, salad or cooking
mushrooms, white, raw
salt, table
spices, pepper, black
spices, tarragon, dried
cheese, goat, soft type
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
kashi, steam meal, chicken fettuccine, frozen entree
chives, raw
Directions:
In a large frying pan, melt the butter with 1 tablespoon of the oil over high heat.
Add the mushrooms, 1/2 teaspoon of the salt, the pepper, and the dried tarragon, if using, and cook, stirring, for 3 minutes.
Reduce the heat to moderately high and continue cooking, stirring occasionally, until the mushrooms are golden brown and no liquid remains in the pan, about 5 minutes.
In a small bowl, combine the goat cheese, Parmesan, milk, and 1/4 teaspoon of the salt.
Stir until smooth.
Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes.
Reserve 1 1/2 cups of the pasta-cooking water and drain.
Whisk 1 cup of the pasta-cooking water into the goat-cheese mixture.
Toss the pasta with the mushrooms, the goat-cheese sauce, the remaining 1/4 teaspoon salt and 1 tablespoon olive oil, the fresh tarragon, if using, and the chives.
If the pasta seems dry, add more of the reserved pasta-cooking water.
Serve with additional Parmesan.