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Fettuccine with Wild Mushrooms

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.5078
Energy (kCal)1018.9592
Carbohydrates (g)61.25
Total fats (g)80.7009
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the butter in a large deep skillet over medium heat; add the shallots and cook until tender, about 2-3 minutes. | 2. Add the mushrooms, garlic, and rosemary, and saute, stirring occasionally, until vegetables are tender, about 8-10 minutes. | 3. Stir in the cream and season to taste with salt and pepper. | 4. Serve sauce over cooked fettuccini; garnish with Parmesan cheese, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 5 tablespoons 427.5 19.6425 13.3575 36.0
    shallot 2 minced - - - -
    white mushroom 10 ounces stemmed sliced 62.3689 9.2419 8.76 0.9639
    shiitake mushroom 5 ounces stemmed quartered 48.1941 9.6247 3.1751 0.6946
    oyster mushroom 5 ounces stemmed chopped 46.7767 8.6324 4.6918 0.5812
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    rosemary 1/2 tablespoon minced 1.1135 0.17600000000000002 0.0281 0.0498
    cream 1/2 cup 396.0 7.98 4.356 41.61600000000001
    salt - - - -
    black pepper ground - - - -
    fettuccine 1 cooked 28.066 3.9689 1.7577 0.7654
    parmesan cheese grated - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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