Fettuccine with Mushrooms and Brussels Sprouts
 
 
by:
Serves: 4 to 6
Ingredients
  • Salt
  • 3 tablespoons olive oil
  • ¼ pound Brussels sprouts, separated into leaves
  • Ground black pepper
  • 12 ounces portabella mushrooms, trimmed and sliced
  • 1 medium shallot, finely diced
  • 2 medium garlic cloves, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 4 tablespoons butter
  • 2 teaspoons lemon juice, plus extra if necessary.
  • ½ cup chicken (or vegetable) broth
  • 1 pound fresh fettuccini
  • ½ cup Reggiano Parmigiano, plus extra for sprinkling
Instructions
  1. Heat a large pot of generously salted water to boil over medium-high heat.
  2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add Brussels sprouts leaves. Without shaking the pan, cook until spotty brown on one side, a couple of minutes. Shaking pan, lightly season Brussels sprouts with salt and pepper and continue to cook until bright green and tender-crisp, a minute or so longer. Turn the Brussels sprouts onto a plate and set aside. (Can be prepared a couple of hours in advance.)
  3. Return skillet to burner and heat remaining 2 tablespoons of oil. Add mushrooms; sauté until liquid evaporates and mushrooms start to brown, 4 to 5 minutes. Add shallots, garlic, and thyme; continue to sauté until fragrant, a minute or so longer. Add butter, lemon juice, and broth; simmer until reduced to an emulsified sauce. (Can be made a couple hours in advance.)
  4. When ready to serve, add pasta to boiling water; return to boil and cook, stirring frequently, until tender, 2 to 3 minutes. Reserving a cup of cooking liquid, drain pasta and return to pot. Add mushroom mixture; toss to coat. Add Brussels sprouts and ½ cup of cheese; toss to coat again Adjust seasonings, including pasta water to moisten, extra lemon juice, and salt and pepper. Serve with an additional sprinkling of cheese.
Notes
We’re starting to watch our cholesterol, so I substituted 2 tablespoons of Earth Balance for 2 tablespoons of the butter, and it was just fine. The inspiration for this recipe came from Chow Hound.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/fettuccine-mushrooms-brussels-sprouts/