Creamy Mushroom Fettuccine with Early Girl Tomatoes, Basil & Cowpricious

Creamy Mushroom Sauce

Browning the mushrooms in batches builds savory depth without steaming them. Cream and finely grated cheese make a sauce that coats the noodles, while lemon keeps the finish lively.

Ingredients

• 1 1/2 lb mixed cremini, shiitake, and oyster mushrooms
• 2 tbsp ghee, divided
• 1 medium shallot, finely minced
• 2 cloves garlic, finely chopped
• 1 tbsp unsalted butter
• 1 cup heavy cream
• 1/2 cup finely grated Parmigiano Reggiano, plus more for serving
• 1 tsp fresh lemon juice, plus more to taste
• 1/4 cup chopped flat-leaf parsley
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Instructions

1. Trim the mushrooms, discarding tough shiitake stems. Slice cremini and shiitakes about 1/4 inch thick and tear oyster mushrooms into bite-size pieces.
2. Heat a wide skillet over medium-high heat. Add half the ghee and half the mushrooms in a loose layer. Leave undisturbed for 2–3 minutes, then turn and cook until browned and their released moisture has evaporated, about 6–8 minutes total. Transfer to a plate and repeat with the remaining ghee and mushrooms.
3. Reduce the heat to medium-low. Add the butter and shallot to the skillet and cook for 2–3 minutes until softened. Add the garlic and stir for 30 seconds.
4. Return all the mushrooms to the skillet. Add the cream, salt, and pepper, scraping up the browned bits. Simmer gently for 3–5 minutes, until the cream lightly coats a spoon; do not reduce it to a thick paste.
5. Keep warm over very low heat while cooking the pasta. Reserve the cheese, lemon juice, and parsley for the final toss described in the fettuccine component.

Notes

• Use a wide skillet and avoid crowding: browned mushrooms give the sauce far more flavor than mushrooms simmered directly in cream.
• If the sauce thickens while waiting, loosen it with a splash of hot water before adding the pasta.

Cappello’s Fettuccine and Final Toss

Quick-cooking fresh gluten-free fettuccine needs only a brief, gentle toss in the sauce. Reserved cooking water adjusts the consistency without adding more cream.

Ingredients

• 18 oz Cappello’s gluten-free fettuccine
• as needed salt for the pasta water
• 1 batch creamy mushroom sauce, with its reserved cheese, lemon, and parsley

Instructions

1. Bring a large pot of water to a rolling boil and salt it moderately. Have the mushroom sauce warm and ready before adding the pasta.
2. Cook the fettuccine according to the package directions, checking promptly because it cooks very quickly. The strands should be tender but intact.
3. Reserve 1 cup of cooking water, then drain the pasta gently.
4. Add the fettuccine to the mushroom sauce over low heat with 1/4 cup of reserved cooking water. Fold gently with tongs just until coated.
5. Remove from the heat and fold in the reserved Parmigiano Reggiano, lemon juice, and most of the parsley. Add more cooking water a tablespoon at a time until the sauce is glossy and flows around the noodles. Taste for salt and pepper and serve immediately with the remaining parsley and extra cheese.

Notes

• Follow the storage and cooking directions on your package; do not thaw frozen pasta unless instructed.
• Avoid prolonged tossing or simmering, which can break the tender gluten-free strands.

Early Girl Tomato, Basil & Cowpricious Salad

Peak-season tomatoes supply their own acidity and juices. Olive oil, basil, and thin shavings of salty cheese need little else.

Ingredients

• 1 1/2 lb ripe Early Girl tomatoes
• 3 oz Achadinha Cowpricious cheese, shaved thinly
• 1/2 cup loosely packed fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 1/4 tsp flaky sea salt, or to taste
• to taste freshly ground black pepper

Instructions

1. Core the tomatoes and cut them into thick wedges or half-moon slices. Spread them on a shallow platter rather than piling them in a deep bowl.
2. Season lightly with salt and let stand for 5 minutes to release a little juice.
3. Drizzle with the olive oil, scatter over the cheese shavings, and tear the basil over the top. Finish with black pepper and serve at room temperature.

Notes

• Taste before adding more salt; the cheese contributes seasoning. Very ripe Early Girls generally need no added vinegar.

Overall Timing / Workflow

Finish the salad and sauce before boiling the pasta so the delicate noodles go straight from the pot to the table.

Instructions

1. 0:00 — Put the pasta water on to heat. Clean and cut the mushrooms, mince the aromatics, grate the pasta cheese, and shave the salad cheese.
2. 0:10 — Brown the mushrooms in batches. During hands-off browning, slice the tomatoes and prepare the basil and parsley.
3. 0:25 — Build the cream sauce and let it simmer gently. Salt the tomatoes and arrange the salad.
4. 0:32 — Finish the salad with olive oil, cheese, and basil. Cook the fettuccine, reserve cooking water, and immediately toss it with the sauce.
5. 0:35–0:40 — Finish the pasta off heat with cheese, lemon, and parsley; plate and serve.

Plating

Warm shallow bowls keep the creamy pasta loose, while a separate platter preserves the salad’s fresh juices and temperature contrast.

Instructions

1. Divide the fettuccine among four warmed shallow bowls, distributing the mushrooms generously over and through the noodles.
2. Spoon any remaining sauce over the pasta and finish with parsley and a light grating of Parmigiano Reggiano.
3. Serve the tomato salad on a shared platter alongside, with its olive oil and tomato juices left visible.

Leftover Path

Gentle reheating protects the noodles and loosens the cream sauce. Keeping the tomatoes separate prevents their juices from thinning the pasta.

Instructions

1. Refrigerate leftover pasta and salad separately in covered containers within 2 hours. Use the pasta within 3 days and the dressed salad preferably the next day.
2. Reheat the pasta in a covered skillet over low heat with a few tablespoons of water or cream, folding gently until hot throughout. Avoid boiling or vigorous stirring.
3. Serve leftover tomatoes cool or briefly brought toward room temperature. Spoon them and their juices over softly scrambled eggs, or serve alongside the reheated pasta.

Notes

• If planning ahead for leftovers, reserve some cooked mushrooms and sauce separately and cook fresh pasta for the second meal.