Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Mushroom & Fennel Fettuccine

with Hakurei Turnips & Mascarpone Cheese

Mushroom & Fennel Fettuccine with Hakurei Turnips & Mascarpone Cheese
Cook Time
20-30mins
Makes
2 Servings
Nutrition
Group 2
Est. 610 calories

Tonight’s pasta dish gets its layers of rustic flavor from cool-weather favorites like earthy mushrooms, anise-like fennel and hakurei turnips (a small Japanese variety with a delicate taste). To elevate our sautéed vegetables and hearty fettuccine with a touch of richness, we’re tossing it all with butter and creamy mascarpone—a type of Italian cheese famous for its light, whipped texture and delicate sweetness.

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the mushrooms into ¼-inch-thick pieces. Peel and mince the garlic. Peel and small dice the shallot. Cut off and discard any fennel stems. Halve the fennel lengthwise; cut out and discard the core, then thinly slice the bulb. Cut off and discard the ends of the turnips; peel and quarter the turnips, then thinly slice crosswise. Finely chop the parsley leaves and stems.

Brown the mushrooms:
2 Brown the mushrooms:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 4 minutes, or until browned. Season with salt and pepper. Add half the garlic and half the shallot. Cook, stirring occasionally, 2 to 3 minutes, or until softened; season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.

Cook the vegetables:
3 Cook the vegetables:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the fennel, turnips, remaining garlic and remaining shallot; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Turn off the heat.

Cook the pasta:
4 Cook the pasta:

While the vegetables cook, add the pasta to the pot of boiling water. Cook 9 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta:
5 Finish the pasta:

Add the cooked pasta, browned mushrooms, butter, half the parsley and half the reserved pasta cooking water to the pan. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined. Add the cheese and stir to thoroughly combine. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the remaining parsley. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the mushrooms into ¼-inch-thick pieces. Peel and mince the garlic. Peel and small dice the shallot. Cut off and discard any fennel stems. Halve the fennel lengthwise; cut out and discard the core, then thinly slice the bulb. Cut off and discard the ends of the turnips; peel and quarter the turnips, then thinly slice crosswise. Finely chop the parsley leaves and stems.

2 Brown the mushrooms:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 4 minutes, or until browned. Season with salt and pepper. Add half the garlic and half the shallot. Cook, stirring occasionally, 2 to 3 minutes, or until softened; season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.

Brown the mushrooms:
Cook the vegetables:
3 Cook the vegetables:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the fennel, turnips, remaining garlic and remaining shallot; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Turn off the heat.

4 Cook the pasta:

While the vegetables cook, add the pasta to the pot of boiling water. Cook 9 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta:
5 Finish the pasta:

Add the cooked pasta, browned mushrooms, butter, half the parsley and half the reserved pasta cooking water to the pan. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined. Add the cheese and stir to thoroughly combine. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the remaining parsley. Enjoy!

Plate your dish: