Roasted Mushroom & Shallot Fettuccine with Boursin Wine Sauce
Oven-roasted cremini, portobello, morel and porcini mushrooms with roasted shallots all tossed in a scrumptious Boursin Garlic & Fine Herbs wine sauce.
Equipment
- Pasta Maker - if you are making your own pasta
Ingredients
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
Pasta
- 1 lb. fresh fettuccine pasta Can also use dried pasta, or homemade - recipe below
Garnish
- 3/4 cup freshly grated Parmesan or Pecorino Romano cheese
Instructions
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.
Notes
We like to use fresh pasta for this dish, although you certainly can use dried pasta if you are in a hurry or don't want to make fresh pasta. If you are especially ambitious, and you have a pasta machine or roller, you can make homemade fettuccine, and that recipe is just below.