Fettuccine with Mushrooms, Tarragon, and Goat-Cheese Sauce
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 pound mushrooms, cut into thin slices
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 2 tablespoons chopped fresh tarragon
- 1/2 pound mild goat cheese
- 1/3 cup grated Parmesan cheese, plus more for serving
- 1/3 cup milk
- 3/4 pound fettuccine
- 2 tablespoons chopped fresh chives or scallion tops
Nutrition Info
Per Serving
- Calories: 675 kcal
- Carbohydrates: 69 g
- Dietary Fiber: 4 g
- Fat: 31 g
- Protein: 31 g
- Sugars: 5 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a large frying pan, melt the butter with 1 tablespoon of the oil over high heat. Add the mushrooms, 1/2 teaspoon of the salt, the pepper, and the dried tarragon, if using, and cook, stirring, for 3 minutes. Reduce the heat to moderately high and continue cooking, stirring occasionally, until the mushrooms are golden brown and no liquid remains in the pan, about 5 minutes.
- In a small bowl, combine the goat cheese, Parmesan, milk, and 1/4 teaspoon of the salt. Stir until smooth.
- Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Reserve 1 1/2 cups of the pasta-cooking water and drain. Whisk 1 cup of the pasta-cooking water into the goat-cheese mixture. Toss the pasta with the mushrooms, the goat-cheese sauce, the remaining 1/4 teaspoon salt and 1 tablespoon olive oil, the fresh tarragon, if using, and the chives. If the pasta seems dry, add more of the reserved pasta-cooking water. Serve with additional Parmesan.
Yield: 4 servings
3. Still Hungry?
The delectably rich-tasting sauce that clings to each strand of fettuccine here requires no cooking. Just combine goat cheese, Parmesan, milk, and some of the still-hot pasta-cooking water, and it's done.
Notes:
Variation: Use fresh basil instead of or in addition to the tarragon and chives in the recipe.
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Excellent
Raph - November 10, 2007 08:48:51 PM PSTI had not cooked with taragon prior to making this dish. After chopping the taragon I was very concerned about how the flavors would mesh (as taragon has a very strong anise aroma). I had nothing to worry about. The taragon was actually very mild in concert with the other flavors, and really brought out the flavor of the mushrooms. I was also surprised at how thin the sauce was after adding a cup of pasta water, it becomes very thin (almost the consistancy of milk) so if you like a thicker sauce you may want to add less. The sauce itself is mildly similar to alfredo, but the goat cheese gives it a ricotta like flavor. The chives added an excellent counter flavor and really help to bring the dish together.
This was a fantastic dish and was very qiuck and easy to make (it actually took longer to make the pasta than the sauce). I will be hanging onto this recipe.2 of 2 found this review helpful.
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