The name Vienna is translated as “Wiener,” which is the name of the Austrian city of the same name. Schnitzel is essentially meat wrapped in a crust. I’m German and hope you can understand my English description. Salad, ketchup, and French fries should be served with the schnitzels.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 ounces angel hair pasta
- 6 ounces fresh sliced shiitake mushrooms
- 1 clove garlic, minced
- ½ onion, chopped
- ¼ cup white wine
- 1 tablespoon olive oil
- ¼ cup chicken broth
- ½ cup heavy whipping cream
- salt to taste
- ground black pepper to taste
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
- Meanwhile cook pasta in a large pot of boiling salted water until al dente.
- Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.
Nutrition Facts
| Calories | 301 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 194 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I’d give it 10 Stars if I could! My husband grows his own shiitakes, and found this recipe 12 years ago, on another website, but it is identical. He serves it as a main dish, and it is filling. He’s also substituted half and half instead of heavy cream, which works well. It is by far his most delicious, signature dish.
I really liked this dish. A friend gave us some fresh shiitake mushrooms, so thought I would try this recipe. The only thing I would change is doubling the sauce! Oh, and I did grill a chicken breast and add slices of it to the meal. I will definitely be trying this one again!
It was amazing, I used a portabella mushroom and I am going to make it again with spinach and mushrooms
This was very flavorful. However, I used Bella mushrooms instead of the Shiitake. I will definitely make again.
I rarely cook with cream, but it turned out well. The French preparein advance. mise en place (put in place) helps me remember to be prepared. I read some other reviews and learned a few things. Good suggestions from them. Thank you all. Someone said adding more salt and pepper is especially helpful.
Not enough sauce. Be sure to at least double. Otherwise it was delicious. My husband loved it.
It was so delicious
So good with a little more garlic added than the one clove the recipe calls for, but then, we love garlic! New family favorite! Added left over grilled chicken for a super fast and yummy dinner.
I used crimini mushrooms instead of shiitake, used half and half to cut calories and reduced white wine vinegar with equal parts water. Otherwise, I made this dish exactly as directed. As other reviewer said, really, really amazing flavor! This will go on permanent rotation in our household. Thanks for the recipe!
Delicious. I’ve made it as is except with 3 cloves of garlic. Then I made it and added a pinch of nutmeg and a teaspoon of dried thyme, just for variety and to experiment. Excellent.
Half and half with a little butter, not heavy cream.
This was okay ~ followed recipe closely and doubled up on the sauce as many suggested. Added grilled shrimp and asparagus which was a nice addition. It just lacked something. Tried to spruce it up with more salt and pepper and even added red chili flakes. We ate it, but it wasn’t an oh la la meal.
This is so good! I didn’t use the wine but doubled the stock (I used vegetable stock) and used whole grain angel hair. I’ll be making this again.
I love shiitakes! This was delish comfort food. As others, I doubled the liquid. I also added a giant pile of baby spinach after the mushrooms boiled down, and topped with grilled chicken. Used lots of salt and pepper
Great recipe!! Followed it almost exactly (used 1/2 cup of wine instead of 1/4 cup wine and 1/4 cup chicken broth). Needed a bit more salt, probably because of not using chicken broth, and added a “splash” of chopped, fresh parsley at the end to brighten it up. Hubby and I both LOVED it!! Make sure you have some good parmesan cheese to top it off with. Going to try it next time with crimini, too!! A perfect meatless dinner!!
So easy! I added cut up frozen spinach at the end and it was sooooooo GOOD!
This recipe is so easy and incredible! I used Chardonnay as the wine. I also added some chopped baby spinach. I will definitely make this again, but I would double the recipe as it didn’t make as much sauce as I wanted to slather on my pasta.
Great recipe! I made some modifications in order to make it vegetarian and to add extra umami flavor. My modifications are as follows: used dried shiitake mushrooms soaked in hot water for about 45 minutes, then thinly sliced, reserving 1/4 of the liquid for the cooking PLUS 1/4 vegetable stock. I also used extra garlic. I’m also not crazy about using cream sauces on angel hair pasta so I used “thin spaghetti” instead.. it cooked up perfectly. It didn’t even end up needing parsley or parmesan. This might be my new favorite weeknight pasta dish! Quick, easy and delicious!
I made this with shiitakes grown by my local “Mushroom Man” in his basement, and they were awesome. (Thanks!). The recipe was quick and easy and well received. Wonderful! Will definitely make this one again — once I get more shiitakes, that is.
I doubled the recipe. And served as a main dish. I substituted shallots for the onion. Very tasty pasta
I did not have “Fresh” parsley so used dried for me it was kind of bland seems like it needs a lot more, maybe spice, I don’t now but my 12 year old daughter loved it and she is hard to please.