Stuffed Mushrooms à la Missy & Mushroom Fettuccine

Day 37

Atlantic has shrooms on sale 2/$4.00 so we got some and the whole dinner was inspired by them. Missy had brought some stuffed mushrooms to our last get-together and I was kind of drinky and don't remember trying them, but Laura remembers them very fondly and wanted to make some of her own.

Stuffed Mushrooms à la Missy & Mushroom Fettuccine

Grocery List

Mushrooms
Fettuccine
Olive oil
Feta cheese
Parmesan cheese
Shallot
Butter
Coffee cream
Flour
Bread crumbs (like Panko)
Fresh basil
Fresh parsley
Fresh thyme
Fresh rosemary
Salt

Stuffed Mushrooms

Missy's recipe

1 lb fresh white mushrooms
2 or 3 tbsp olive oil
1 cup feta cheese
1/2 cup bread crumbs (like Panko)
1/2 tbsp frozen basil
1 tsp fresh parsley
1 tsp fresh thyme
1 tsp fresh rosemary

Steps

1. Start by removing the caps from the mushrooms. (Chop the stems and reserve for the fettuccine dish.)
2. Crumble feta cheese in a bowl (the more the better Missy always says).
3. Finely chop and add two cloves of garlic.
4. Add the parsley, rosemary, basil and thyme.
5. Add the olive oil and mix until its gets "doughy".
6. Add panko bread crumbs until its gets firm.
7. Stuff into caps.
8. Dip in breadcrumbs and add a dollop (about 1/4 tsp) of butter to the top of each one.
9. Cook at 350 degrees for 10-12 mins.

There's Fungus Among Us

 Fresh white mushroom caps, stems removed

 Mushroom stems, chopped for alfredo

 Stuffed, uncooked mushroom caps

Stuffed mushrooms fresh out of the oven

Cheesy Mushroom Fettuccine

Alfredo Sauce

6 tbsp  butter
1 shallot, minced
1/3 cup flour
1 cup coffee cream
1 cup chopped cremini and white mushrooms
1/2 cup grated parmesan
1 tsp salt


Melt the butter, and add the minced shallot to the pan and sauté until shallots are clear.

Butter and shallots

Add the flour and salt and make a roux. Add the coffee cream and stir until well mixed with the roux.

Sauté the mushrooms separately, then add them to the sauce. Simmer until thickened then add the parm.

Mushrooms added to sauce

Sauce thickened with parm and parsley added

We didn't have as much parmesan as the recipe requires but it's still good. We had 1/2 to 3/4 cup.

Fettuccine Noodles

1 package fettuccine
1 tbsp olive oil
Pinch of salt

Cook the fettuccine to preferred tenderness in a bit of olive oil and salt. We like it slightly more done than al denté. Drain the noodles and serve.

Noodles boiling hard!

Cooked fettuccine

Serve it Up

Spoon some alfredo sauce over the noodles. Garnish with fresh parsley and black pepper. Serve with the stuffed mushrooms. I know. Looks amazing, eh? It is, trust me. Or make some and find out!

Stuffed mushrooms à la Missy & mushroom fettuccine

Reviews/Comments

As mushroom lovers, we both enjoyed this meal a great deal. I am also a bit too fond of pasta and yummy, creamy sauces, so I ate a little too much again. Laura is not as big on pasta, but agreed it was still good. She also didn't think her stuffed mushrooms were as good as Missy's. She gave it an 8, which I think is crazy.

Me: 10
Laura: 8