Fettuccine with Mushrooms and Brussels Sprouts
Fettuccine with Mushrooms and Brussels Sprouts
Ingredients
Salt
3 tablespoons olive oil
¼ pound Brussels sprouts, separated into leaves
Ground black pepper
12 ounces portabella mushrooms, trimmed and sliced
1 medium shallot, finely diced
2 medium garlic cloves, minced
1 tablespoon chopped fresh thyme leaves
4 tablespoons butter
2 teaspoons lemon juice, plus extra if necessary.
½ cup chicken (or vegetable) broth
1 pound fresh fettuccini
½ cup Reggiano Parmigiano, plus extra for sprinkling
Instructions
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Heat a large pot of generously salted water to boil over medium-high heat.
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Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add Brussels sprouts leaves. Without shaking the pan, cook until spotty brown on one side, a couple of minutes. Shaking pan, lightly season Brussels sprouts with salt and pepper and continue to cook until bright green and tender-crisp, a minute or so longer. Turn the Brussels sprouts onto a plate and set aside. (Can be prepared a couple of hours in advance.)
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Return skillet to burner and heat remaining 2 tablespoons of oil. Add mushrooms; sauté until liquid evaporates and mushrooms start to brown, 4 to 5 minutes. Add shallots, garlic, and thyme; continue to sauté until fragrant, a minute or so longer. Add butter, lemon juice, and broth; simmer until reduced to an emulsified sauce. (Can be made a couple hours in advance.)
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When ready to serve, add pasta to boiling water; return to boil and cook, stirring frequently, until tender, 2 to 3 minutes. Reserving a cup of cooking liquid, drain pasta and return to pot. Add mushroom mixture; toss to coat. Add Brussels sprouts and ½ cup of cheese; toss to coat again Adjust seasonings, including pasta water to moisten, extra lemon juice, and salt and pepper. Serve with an additional sprinkling of cheese.