{"id":3071,"date":"2019-09-22T13:00:53","date_gmt":"2019-09-22T16:00:53","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3071"},"modified":"2019-09-20T22:54:24","modified_gmt":"2019-09-21T01:54:24","slug":"creamy-fettuccine-with-brussels-sprouts-and-mushrooms","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/09\/22\/creamy-fettuccine-with-brussels-sprouts-and-mushrooms\/","title":{"rendered":"Creamy Fettuccine with Brussels Sprouts and Mushrooms"},"content":{"rendered":"

Ingredients<\/h2>\n
\n
\n
\n
\n

12 ounces whole-wheat fettuccine<\/p>\n

1 tablespoon extra-virgin olive oil<\/p>\n

4 cups sliced mixed mushrooms such as cremini<\/p>\n

4 cups thinly sliced Brussels sprouts<\/p>\n

1 tablespoon minced garlic<\/p>\n

\u00bd cup dry sherry or 2 tablespoons sherry vinegar<\/p>\n

2 cups low-fat milk<\/p>\n

2 tablespoons all-purpose flour<\/p>\n

\u00bd teaspoon salt<\/p>\n

\u00bd teaspoon freshly ground pepper<\/p>\n

1 cup finely shredded Asiago cheese, plus more for garnish<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

 <\/p>\n

Preparation<\/h2>\n
\n
\n
    \n
  1. Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.<\/span><\/li>\n
  2. Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).<\/span><\/li>\n
  3. Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.<\/span><\/li>\n<\/ol>\n

    \"Creamy<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ingredients 12 ounces whole-wheat fettuccine 1 tablespoon extra-virgin olive oil 4 cups sliced mixed mushrooms such as cremini 4 cups thinly sliced Brussels sprouts 1 tablespoon minced garlic \u00bd cup dry sherry or 2 tablespoons sherry vinegar 2 cups low-fat milk 2 tablespoons all-purpose flour \u00bd teaspoon salt \u00bd teaspoon freshly ground pepper 1 cup […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-3071","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3071","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3071"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3071\/revisions"}],"predecessor-version":[{"id":3072,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3071\/revisions\/3072"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3071"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3071"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3071"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}