{recipe} Fettucine with Roasted Corn Cream & Crispy Portobellos

Back when I worked at Azie, we made a lovely sauce for salmon by steeping corn cobs in a cream and broth mixture, and then adding back the roasted corn. The other night, when I needed a vegetarian meal for my visiting in-laws, I reworked it with crispy portobello mushrooms–an excellent complement to the creamy, sweet corn–and served it over fresh fettucine noodles. A perfect summer meal!


Fettucine with Roasted Corn Cream & Crispy Portobellos

serves 4


  • 2 ears of corn, shucked and cleaned
  • 2 Tblsp olive oil, divided
  • 3/4 cup heavy cream
  • 1 cup chicken or vegetable broth
  • 2 portobello mushroom caps, cleaned and chopped into 1/2 inch pieces
  • 2 shallots, sliced
  • 1/3 cup grated or shaved parmigiano
  • 12 oz. fettucine noodles
  • salt and pepper
  • handful of chopped parsley, for garnish


  • Preheat oven to 400.
  • Using a sharp knife, cut the corn kernels off the cob and put them into a roasting pan with 1 Tblsp olive oil and a large pinch of salt and pepper. Place in the oven to roast for about 20 minutes, until corn is cooked and starts to brown, stirring occasionally.
  • While corn is roasting, put corn cobs, cream, and broth in a saucepan. Bring to a boil over medium heat. Turn off heat and leave to steep cobs in broth and cream.
  • Meanwhile, heat remaining 1 Tblsp olive oil in a saute pan. Add portobellos and cook about 5-10 minutes, until crispy. Add shallots and cook another 1-2 minutes, until shallots are softened. Turn off heat.
  • Cook pasta according to package directions, drain, and set aside.
  • Put about 1/3 of the roasted corn into the portobello and shallot pan and set aside.
  • Remove the cobs from the cream and broth mixture and discard. Pour the liquid into a blender with the remaining 2/3 of the roasted corn and most of the parmigiano (reserving a bit for garnish.) Puree until smooth. Taste and add salt and pepper if necessary.
  • Mix cooked fettucine, corn cream, and mushroom/shallot/corn mixture together with tongs. Garnish with a bit of parmigiano and serve immediately.

You may also like...

2 Responses

  1. Ben says:

    Hey Karen! We made this the other night for some friends – one of whom is vegetarian – and everyone LOVED this! The corn sauce was fantastic and so simple! I’m not sure that I managed to get my portobellos “crispy”… but they were delicious just the same.

    Thanks for yet another winner recipe!