Crimini & Fettucine

Maybe it’s the short days, or the freezing temperatures, but around this time of year I inevitably fall into a rut in the kitchen. The same old cold-weather standbys just don’t beckon like they do in October and November, and I start dreaming of spring (which is a long way off around here). And maybe because I spent all of December in the kitchen, I’m just not in the mood for menu-planning or cooking anything requiring more than a couple of steps.

So, I decided I would buy some fresh ingredients, and then once at home, surely something would fall together. It did. A pasta hearty enough for winter, but with some fresh Italian parsley to wake up the taste buds. And the best part? It took me about 30 minutes to prepare. Thought you might enjoy this for a quick weekend treat, or a dark night in following days while we wait out winter. To keep the mood festive, we had a nice glass of 2008 Vacqueyras from Domaine La Garrigue which went perfectly with the earthiness of the pasta. Cheers!

Crimini & Fettucine

by Stephanie Kunstle


Serves approx. 4 adults


  • 1 lb. fettucine
  • 2 Tbsp. butter
  • extra virgin olive oil
  • 4-5 small shallots, peeled and thinly sliced
  • 8 oz. Crimini mushrooms, cleaned and thinly sliced
  • 1/4 c. pine nuts, toasted
  • small to medium handful of Italian (flat-leaf) parsley, chopped
  • salt and pepper to taste
  • parmesano reggiano for shaving


  1. Heat butter and 1-2 Tbsp. olive oil in a large sauteé pan over medium-low heat.
  2. Add sliced shallots and cook gently until softened (about 5 minutes).
  3. Add mushrooms and turn heat up to just above medium, and sauteé, stirring frequently until they release their water, shrink, and become just darkened. Remove from heat, and add salt and pepper to taste.
  4. Meanwhile, add pasta to salted boiling water and cook until al dente.
  5. In a small saucepan over medium-low heat, toast pine nuts, moving frequently until they release their nutty aroma and begin to turn golden. Remove from heat.
  6. Strain fettucine, and then toss in a large bowl with mushrooms, shallots, pine nuts, and freshly chopped parsley. Drizzle generously with olive oil, and then top with shavings of parmesano reggiano. Buon appetito!
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8 Responses to Crimini & Fettucine

  1. Em says:

    Wow! That looks fantastic!!

  2. Auntie Meg says:

    yum. Adding that to the menu for next week!

  3. Amy says:

    Capital YUM! I wish my family enjoyed mushrooms…..I will save this for a Mom’s night in! Thanks, Stephanie!

  4. Sally says:

    I never knew that there was such a romantic sounding name for the common button mushroom. I will be calling them crimini from now on! This is exactly the kind of dish I like to eat after a busy day. Simple with great flavours.

  5. Tío says:

    YES! Mushroooooooooooooooooooooooooooooomsssszzzz!

  6. JH says:

    How about a wine recommendation to all of these fantastic dishes.
    When the cookbook is in the bookstore, I will be in line!

  7. Rita says:

    It’s 7a.m. and I feel like eating this right now! Great photos and a very unintimidating recipe. And when I saw your “winter” with a link I could not imagine anything but a weather forecast:) So, what a pleasant surprise to click on it and see wonderful paintings by Monet- reminding me that good food and art are two mediums that always go together! Thank you!

  8. Summer says:

    This looks wonderful. I love mushrooms. I’ll have to make this, paired with a cranberry walnut salad with my dad’s vinaigrette and a good red it sounds perfect!

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