Fettuccine With Lamb, Mushrooms And Shallots

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Servings: 3 cups Difficulty: Advanced
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Elegant pasta dish featuring tender lamb slices and a rich mushroom-wine sauce
Fettuccine With Lamb-Mushrooms and Shallots - Bon Appetit recipe image
Fettuccine With Lamb-Mushrooms and Shallots - Bon Appetit recipe image
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Fettuccine With Lamb, Mushrooms And Shallots

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 3 cups Calories: 450
Dietary:
V Vegan

Description

This sophisticated Italian-inspired main course pairs tender, pan-seared lamb sirloin with a robust sauce of button and shiitake mushrooms, shallots, and garlic. The mushrooms are sautéed until golden and deglazed with dry white wine, creating a deep, savory flavor profile that coats the fettuccine beautifully. Fresh parsley and green onions add a bright, herbaceous finish that cuts through the richness of the meat and earthy fungi. Perfect for a date night dinner or a special weekend meal, this recipe balances hearty textures with refined flavors.

Directions

  1. Heat 2 tablespoons olive oil in a heavy large skillet over high heat.
  2. Add half of the button mushrooms, half of the shiitake mushrooms, garlic, shallots, and thyme. Sauté until golden brown, about 4 minutes.
  3. Add 2/3 cup of the white wine and simmer until mushrooms are tender and almost all liquid evaporates, about 5 minutes.
  4. Season the mushroom mixture to taste with salt and pepper.
  5. Cook fettuccine in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally.
  6. Meanwhile, add the remaining mushrooms and the remaining 1/3 cup white wine to the cooked mushroom mixture in the skillet.
  7. Bring to a boil, then reduce heat and simmer just until mushrooms are slightly limp, about 3 minutes.
  8. Mix in beef stock, green onions, and parsley. Set aside.
  9. Heat the remaining 1 tablespoon olive oil in a heavy small skillet over high heat.
  10. Add lamb steak and cook to desired doneness, about 4 minutes per side for medium-rare.
  11. Let lamb rest briefly, then cut diagonally into thin slices.
  12. Drain pasta and divide between plates.
  13. Spoon the mushroom mixture and juices over the pasta.
  14. Top with sliced lamb and chopped red bell pepper.
  15. Serve immediately, passing grated Parmesan cheese separately.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 8g40%
Cholesterol 65mg22%
Sodium 180mg8%
Total Carbohydrate 35g12%
Dietary Fiber 2g8%
Sugars 3g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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