Fettuccine with Mustard Greens and Mushrooms

Total Time:
45 min
15 min
30 min

8 servings

  • 10 tablespoons extra-virgin olive oil, plus a little more as necessary, divided
  • 6 cups roughly chopped fresh mushrooms such as shiitake or morel
  • Salt and freshly ground black pepper
  • 2 tablespoon minced garlic
  • 2 tablespoon finely chopped fresh thyme leaves
  • 1 teaspoon fennel seeds
  • 4 cups double-strength chicken broth or 4 cups canned low-salt chicken broth boiled until reduced by half
  • 6 cups packed roughly chopped mustard greens, green chard, or spinach
  • 1 1/2 pound dried fettuccine
  • 4 tablespoons unsalted butter
  • 4 tablespoons finely chopped fresh flat-leaf parsley
  • About 1 cup freshly grated Parmesan
  • 1. Heat 1/4 cup of the olive oil in a large saute pan over medium-high heat until hot. Add the mushrooms and do not move them until they begin to brown, about 1 minute. Then saute until brown all over, about 5 minutes. Add another tablespoon olive oil if the pan is too dry. Season with salt and pepper, to taste.

  • 2. Add the garlic and cook quickly until light brown. Add the thyme, fennel seeds, and stock and bring to a boil. Add the greens, season with salt and pepper, and simmer until tender, about 8 minutes.

  • 3. Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain, refresh quickly under cool running water, and toss with the remaining 1 tablespoon olive oil.

  • 4. Stir the butter into the greens and add the pasta and parsley. Toss to heat through and add half of the Parmesan. Toss well again and pour onto a heated serving platter. Dust with the other half of Parmesan and serve.

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