← All recipes

Fettuccine with Mustard Greens and Mushrooms

Make Fettuccine with Mustard Greens and Mushrooms at home with Garlic, Fresh Thyme, Fennel Seeds, Dried Fettuccine, and Unsalted Butter. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 5 tbsp
• 1 tbsp
• 1 tbsp
• 1/2 tsp
• 4 cup
• 3/4 lb
• 2 tbsp
• 2 tbsp
• 1 cup

Method (preview)

1. 1

   Heat 1/4 cup of the olive oil in a large saute pan over medium-high heat until hot.

2. 2

   Add the mushrooms and do not move them until they begin to brown, about 1 minute.

3. 3

   Then saute until brown all over, about 5 minutes.

4. 4

   Add another tablespoon olive oil if the pan is too dry.

5. 5

   Season with salt and pepper.

6. 6

   Add the garlic and cook quickly until light brown.

7. 7

   Add the thyme, fennel seeds and stock; bring to a boil.

8. 8

   Add the greens, season with salt and pepper; simmer until tender, about 5 minutes.

9. 9

   Meanwhile, bring a large pot of water to a boil and add salt.

10. 10

    Add the pasta and cook until al dente, about 12 minutes.

11. 11

    Drain, refresh quickly under cool running water and toss with the remaining 1 tablespoon olive oil.

12. 12

    Stir the butter into the greens and add the pasta and parsley.

13. 13

    Toss to heat through and add 1/2 cup of the Parmesan (or to taste).

14. 14

    Toss well again and pour onto a heated serving platter.

15. 15

    Dust with another 1 to 2 tablespoon

16. 16

    Parmesan and pass the remaining cheese at the table.

17. 17

    Contributed to the FareShare Gazette by Chupa; 22 January 2007. www.fareshare.net