Wild About Mushrooms

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  • 25 min prep time
  • 55 min total time
  • 13 ingredients
  • 8 servings

Ingredients

1
box (1 lb) fettuccine
3
tablespoons olive oil
1
lb assorted wild mushrooms (crimini, oyster, portabella, shiitake), sliced
1
large onion, cut into wedges (about 1 1/2 cups)
1
teaspoon dried thyme leaves
1
teaspoon salt
1/4
teaspoon pepper
2
tablespoons all-purpose flour
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1 1/2
cups whipping cream
1/4
cup chopped fresh parsley
4
oz chèvre (goat) cheese, crumbled (1 cup)
1
cup shredded Parmesan cheese (4 oz)

Directions

  1. 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. 2 Cook and drain fettuccine as directed on package. Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook mushrooms, onion, thyme, salt and pepper in oil 10 minutes, stirring occasionally, until tender. Remove from heat. Stir in flour; gradually stir in broth. Heat to boiling; boil 1 minute. Remove from heat; stir in whipping cream.
  3. 3 Add cooked fettuccine and parsley to skillet; toss. Add goat cheese; toss gently. Spoon into baking dish.
  4. 4 Cover; bake 15 minutes. Uncover; sprinkle with Parmesan cheese. Bake 10 to 15 minutes longer or until thoroughly heated and bubbly.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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