The fabulous smell of mushrooms and shallots roasting in the oven is so enticing. It’s especially fun if you have a second story where that yummy aroma rises to the upper floor. It makes the entire house smell delicious! Once the mushrooms and shallots are roasted, this intensely delicious pasta dish is almost ready. We like to roast the veggies early in the day and then when it comes time to make the sauce, it’s super easy and quick. Just deglaze with wine, add the broth and cheese and you’re all set!
We use a combination of sliced and whole cremini to give the dish plenty of texture. This also allows the sauce to pool up in the caps of the whole mushrooms, besides coating the fettuccine. If you love wild mushrooms use them too, but if not, then just stick to the cremini. You can also use sliced portobellos in addition or in place of the sliced cremini. Whatever you do, the key to this dish is in the roasting of the veggies. We can’t stress enough what a huge difference it makes to enhance the flavors of both the mushrooms and the shallots.
Simply toss the mushrooms and shallots in a bit of olive oil and season with salt and pepper and roast them at 425 F for about 10-15 minutes. Maybe a little bit longer, just until they begin to brown on the edges.
We love Boursin cheese and it serves as the creamy part of this sauce with no need for adding any cream at all. The mushroom broth blends with the Boursin to arrive at just the right consistency. You will probably want to sprinkle a little Parmesan or Pecorino Romano over the top as a garnish, though!
When it comes to the pasta itself, we have been making our own lately, (recipe below) but you can take the speedy route and buy fresh pasta from the store, or even used dried.
Roasted Mushroom & Shallot Fettuccine with Boursin Wine Sauce
- Pasta Maker – if you are making your own pasta
Roasted Mushroom & Shallots
- 3 tbsp. olive oil
- 1 lb. sliced cremini mushrooms If you are using portobello mushrooms, replace 1 lb. of sliced cremini wiht 3-4 large portobellos, sliced.
- 1/2 lb. whole cremini mushrooms
- 1 oz. dried porcini or morel mushrooms, or both reconstitute dried mushrooms in 1 cup boiling water and reserve broth for sauce.
- 2 large shallots, thinly sliced We like to slice them lengthwise for this recipe.
- 1 tsp. lemon pepper
- 1/2 tsp. salt
- 1 tsp. ground black pepper
Roasted Mushroom & Shallot Boursin Wine Sauce
- all of the roasted mushrooms and shallots
- 1 tsp. fresh thyme leaves
- 1/2 cup dry white wine
- 1 cup reserved mushroom broth
- 4 oz. Boursin Garlic & Fine Herbs, or Shallot & Chives cheese
- 1 lb. fresh fettuccine pasta Can also use dried pasta, or homemade – recipe below
- 3/4 cup freshly grated Parmesan or Pecorino Romano cheese
Roasting the Mushrooms & Shallots
- Preheat oven to 425°F. Prepare a large baking sheet with cooking spray.
- Peel and slice shallots. Rinse and brush mushrooms.
- Reconstitute the dried mushrooms in 1 cup of boiling water, if you are using dried mushrooms. When reconstituted, strain the mushrooms from the liquid and toss them with the cremini mushrooms and shallots before seasoning them and tossing in the olive oil. Strain the liquid with a fine strainer and reserve the broth to add to the mushroom broth.
- Gently toss all of the mushrooms (including the reconstituted dried porcini and/or morels) and shallots in olive oil to lightly coat. Season with lemon pepper, salt, and pepper.
- Spread mushrooms and shallots out evenly on the prepared baking sheet.
- Roast for approximately 10-15 minutes, or until the mushrooms are cooked and beginning to brown on the edges. Remove from oven to cool.
- Remove the mushrooms and shallots from the tray and place them in a large skillet along with the thyme leaves.
- Pour a cup of boiling water over the scrapings on the baking sheet to deglaze the goodies stuck to the pan. Scrape up any bits of mushrooms and shallots as you do this. Save this broth with the bits in a container until you are ready to make the sauce.
Making the Mushroom, Shallot, Boursin Wine Sauce
- Heat the skillet with the mushrooms and shallots over medium heat.
- Add white wine to deglaze and heat through.
- Add mushroom broth and Boursin cheese.
- Continue to heat until the sauce is hot all the way through. Note – if you do not have enough mushroom broth, use any veggie or chicken broth to make up the difference.
- Meanwhile, cook your fettuccine until al dente. Strain from liquid. Place cooked pasta back into the empty, but still warm pasta pot.
- Pour sauce over cooked fettuccine, reserving about 1 cup to spoon over each serving when you serve it. Toss sauce and pasta together.
- Divide pasta with sauce onto 4 heated plates and spoon extra sauce over the top.
- Garnish with freshly grated Parmesan or Pecorino Romano.
Homemade Egg Noodle Fettuccine Pasta
- Atlas Marconi Pasta Machine, or your favorite pasta making machine
- Pasta Drying Rack
- Cutting Board
- 5 oz. all-purpose flour
- 5 oz. semolina flour
- 1 tsp. salt
- 2 large eggs
- 3-4 egg yolks This can vary depending up the size of the eggs, which vary quite a bit. We normally use 2-3 egg yolks, unless the eggs are extra large or small, but add just one egg yolk at a time until you arrive at the workable dough that is not too dry or too sticky.
- Mix salt with both flours and place on a large cutting board, or in a large bowl.
- Make a well in the center of the flour using the bottom of a small bowl or a large spoon.
- Start mixing the two whole eggs and 2 egg yolks into the flour with a fork, bringing more and more flour into the mixture as you go. If you need extra egg yolks, add them one at a time, until you arrive at a workable dough – not too dry or too sticky.
- When your dough feels workable, gather it into a ball. The dough will be fairly stiff at this point.
- Knead dough for 4-5 minutes, dusting with flour as needed.
- Divide the dough in half and form each half into a disc. Wrap the dough discs in plastic wrap.
- Refrigerate dough until you are ready to roll and cut the pasta.
- When this time comes, take dough from the refrigerator and let is sit on the counter for about 10 minutes before rolling it out.
- Now, using your pasta machine, roll the dough to your desired thickness and cut into fettuccine noodles with the fettuccine accessory, or with a sharp knife.
- String the pasta up on the pasta rack and allow to dry for at least two hours before cooking it.