Mushroom Medley Fettuccini
Author: Marla Hingley
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
By soaking the dried mushrooms, then using all that flavor-infused water an earthy rich sauce is created.
  • 2 oz dried, sliced mushrooms (porcini, shitaki, portabello, etc)
  • 1 ½ - 2 cups GF beef stock (or vegetable)
  • 3 Tbsp olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 ½ tsp dried thyme
  • Salt and pepper to taste
  • 2 Tbsp tomato paste
  • ½ cup dry white wine
  • 2 Tbsp butter or margarine
  • 12 oz GF fettuccini
  • 1 tsp lemon juice
  • ¼ cup Italian parsley, chopped
  • Parmesan cheese, garnish (optional)
  1. In a small sauce pan add mushrooms and 1 ½ cups stock, bring to a low simmer. Reduce to low and let simmer for 20 minutes until mushrooms are tender. Add a bit more stock as it evaporates – you want to end up with at least ¾ cup of liquid.
  2. After the mushrooms are tender, drain liquid (reserve) and chop mushrooms up. If desired, strain the liquid through a cheesecloth to remove any grit, and set aside.
  3. In a large skillet, sauté onions, garlic, and thyme with oil until soft. Add the tomato paste and stir for about 1 minute, then add wine. Simmer until reduced by half.
  4. Add in mushrooms and liquid, and stir in butter. Season to taste with salt and pepper.
  5. Just before serving, stir in the lemon juice and parsley. Toss with cooked pasta and top with cheese if desired.
Recipe by Gluten Free Club at