Nutty, meaty wild mushrooms mingle with sweet coconut cream and floral white wine in this wonderful fettuccine dish that’s quick enough for a weeknight but fancy enough for company.
Is there anything better than wild, foraged mushrooms? Yes! Wild, foraged mushrooms that were gifted to you. Nah, not really. I really like foraging for mushrooms actually, but I literally jumped for joy when my mom gave me one pound (yes, 1 lb!!!) of fresh, hedgehog mushrooms that she gathered in Seward, Alaska. It’s a three hour drive from where we live, which is a little far to take the wee one, so obviously I was beyond ecstatic.
I’m new to mushroom hunting; this year I gathered and cooked up some birch boletes and puffballs, basically whatever I found on our walks. Oliver helped, carrying around a small wicker basket filled with our finds: wild mushrooms, and raspberries and kale from the garden. #cutestthingever Check out my instagram @katiecski for those photos, you won’t be sorry. Next year I hope to seriously go out mushroom hunting in our area. I would die to find some morels and chanterelles! What about you? Are you a master of wild mushrooms?
Wild Mushroom, Cream and White Wine Fettuccine
Nutty, meaty wild mushrooms mingle with sweet coconut cream and floral white wine in this wonderful fettuccine dish that’s quick enough for a weeknight but fancy enough for company.
Ingredients
- 1 lb dry fettuccine pasta
- 1 tbsp vegan butter
- 1 lb of wild mushrooms or cremini (I used wild hedgehog mushrooms), cleaned and sliced
- 1 small white onion, finely chopped
- 4 large garlic cloves, minced
- ½ cup vegan white wine
- 1 cup vegetable broth
- 1 cup hot water
- 1 tbsp red miso
- ½ cup canned coconut milk
- 2 tbsp all-purpose flour
- 2 tsp fresh thyme leaves (or ½ tsp dry thyme)
- ½ tsp seasoning salt or table salt
- ½ tsp lemon pepper
Cooking Directions
- Bring a large pot of water to boil. Once boiling add a dash of salt then cook pasta according to the package so it’s al dente. Drain and set aside.
- Melt butter in a large high-rimmed frying pan. Saute the mushrooms in three batches, so that there is one single layer of mushrooms in the pan. Saute each batch for 5 minutes, until the mushrooms just start to stick to the bottom. Transfer to a medium bowl.
- Once all the mushrooms are cooked, deglaze the pan a with a little water and saute the onion and garlic for about 5-8 minutes until just starting to brown.
- Add all the mushrooms back to the pan and deglaze it with the wine, stir in the broth. Whisk the miso into the hot water and add to the pan. Whisk the milk and flour together then whisk slowly into the pan.
- Stir in the thyme, salt, and pepper then the cooked pasta. Serve hot.
