MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

"Happy is said to be the family which can eat onions together. They are, for the time being, separate, from the world, and have a harmony of aspiration." Charles Dudley Warner, Author

The refrigerator light goes on...

I find that dried mushroom dust is the most wonderful ingredient. I worked on this recipe for years and never was very happy with it until I added the tablespoon of porcini dust. Everything came to the front with the great umami hit from the combination of both the dried and the roasted mushrooms.

If you can't find cipollini onions, large shallots work well as a substitute.

This ticks so many boxes. It is rich and creamy with a bit of sweetness from the roasted onions and the amazing umami flavor of the mushrooms. This recipe also ticks all of the boxes for your Mediterranean diet score – whole grains, great quality oil, veggies and just a little bit of cheese.


 

Fettuccine with Roasted Mushrooms and Cipollini Onions - Coumadin Safe Version

Servings: 2 | Serving size: 2 ounces pasta

Cooking Time: 45 Minutes

This recipe can easily be multiplied but does not make very good leftovers.

Fettuccine with Roasted Mushrooms and Cipollini Onions - Coumadin Safe Version

Ingredients

  • 2 tsp. olive oil
  • 6 (about 3/4 lb.) cipollini onions (peeled and stemmed)
  • 12 ounces crimini mushrooms (quartered)
  • 4 quarts water
  • 4 ounces whole wheat or gluten-free fettuccine
  • 3/4 cup vegetable stock
  • 1/8 tsp salt
  • fresh ground black pepper to taste
  • 2 ounces semi-soft goat cheese
  • 1/4 ounce porcini or other dried mushroom dust
  • 1 ounce Parmigiano-Reggiano (grated)
  • 2 Tbsp. flat leaf parsley (chopped)

Place a large skillet in the oven and preheat to 375°F.

Place 1 teaspoon of olive oil in the bottom of a medium sauce pan and place the onions in the bottom.

Cover the pan and place in the preheated oven.

Add the remaining 1 teaspoon olive oil in the skillet and add the quartered mushrooms to the pan.

Place the pan in the oven and cook, stirring about every 7 minutes, until the mushrooms take on a caramelized color.

There will initially be liquid in the pan as the mushrooms cook and as it evaporates the mushrooms are nearly done – about 20 to 25 minutes.

When the mushrooms are close to being fully cooked heat the water in a large pot over high heat until boiling.

Add the fettuccine.

Remove the mushrooms from the oven and add the vegetable stock, salt, pepper and goat cheese.

As the cheese melts and the sauce forms swirl the pan to deglaze the bottom.

Add the porcini dust and swirl.

Remove the onions from the oven and divide them between two bowls for serving.

When the fettuccine is done transfer it to the pan with the mushrooms and sauce. It is best to use tongs and drain lightly so that some of the pasta water thins the sauce slightly.

Add the parmesan and toss to coat the pasta well and add the chopped parsley.

Place the mushrooms, pasta and sauce in the bowls on top of the onions.

Serve.

Nutrition Facts

Serving size: 2 ounces pasta

Servings: 2

Amount Per Serving

Calories 530 Calories from Fat 171
% Daily Value
Total Fat 19g 25%
    Saturated Fat 10g 48%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 35mg 12%
Sodium 460mg 20%
Total Carbohydrates 70g 26%
    Dietary Fiber 10g 36%
    Sugars 12g
Protein 26g
Vitamin A 13% Vitamin C 14%
Calcium 13% Iron 21%
Vitamin K 5mcg Potassium 1400 mg