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Mushroom Cacciatore with Fettuccine

Ambika Venkat
10 minutes
Prep Time
20 minutes
Cook Time
2 People
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ABOUT Mushroom Cacciatore with Fettuccine RECIPE

One of my favorite recipes with Mushrooms! Inspired by a dish that we tasted at an American restauran a few years ago.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Italian
  • Pan fry
  • Simmering
  • Healthy

Ingredients Serving: 2

  1. Mushrooms (cut into quarters)- 250 gms
  2. Onion (chopped) – 1 large
  3. Green pepper (capsicum, chopped) – 1 large
  4. Carrot (chopped) – 1 small
  5. Garlic (chopped) – 6-8 large cloves
  6. Red Pepper flakes – 1/2 tsp (omit if you are using jalapenos)
  7. Bay Leaf – 1 no.
  8. Dried Oregano – 1 tsp
  9. Parsley (chopped) – 3-4 Tbsp
  10. Tomatoes (blached, peeled, seeded and chopped) - About 2 cups or use Canned tomatoes in juice
  11. Red Wine – 1 cup (I used some dry Red wine)
  12. Extra virgin olive oil – 3-4 Tbsp
  13. Salt & Pepper – to taste
  14. Fettuccine (or any other pasta) – 250 gms
  15. Parmesan Cheese - as required top serve on Pasta


  1. Heat the olive oil in a pan and add in the bay leaf, onions, garlic and carrots, with a pinch of salt and pepper and saute until the vegetables are soft and lightly browned.
  2. Add in the chopped green pepper and cook for about 5 minutes. Then add the mushrooms and cook for another 5 minutes. Now lower the heat and add the red wine. This will de-glaze the pan and pick up all of the wonderful flavors.
  3. Let the vegetables simmer in the wine until the wine is cooked off. Then mix in the diced tomatoes and simmer until the rawness of the tomatoes goes away.
  4. Add water to adjust the consistency of the sauce to your liking. Add salt and pepper to taste. Mix in the oregano and cook for another 5-10 minutes.
  5. Finish with lots of chopped parsley. Sprinkle some grated Parmesan cheese on top and serve over fettuccine or any other pasta!

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Deviyani Srivastava
Deviyani Srivastava   Jun-20-2016

This looks really delicious

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