Fettuccine with mushroom sauce

02:26 - 17 August 2015

Fettuccine with Muchrooms

The recipe is very simple and easy to make. You need good quality mushrooms, parmesan cheese and even the quality of olive oil used will tell on the finished product.

This is one of my favorite and easy to make Italian recipe which depends on the quality of the ingredients to give it the authenticity and finish.

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The recipe is very simple and easy to make. You need good quality mushrooms, parmesan cheese and even the quality of olive oil used will tell on the finished product.

INGREDIENTS:

1 x 375g pkt fresh egg fettuccine pasta
1 tablespoon olive oil
20g butter
1 leek, trimmed, washed, thinly sliced
2 garlic cloves, crushed
1/3 cup chopped fresh continental parsley
200g Swiss brown mushrooms, thinly sliced
150g Rehydrated Porcini mushrooms
80ml (1/3 cup) white wine
125ml (1/2 cup) thickened cream
40g (1/2 cup) finely grated parmesan

METHOD:

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
Meanwhile, heat the oil and butter in a large frying pan over high heat until the butter melts. Add the leek, garlic and half the parsley and cook, stirring, for 1 minute. Add the combined mushroom and cook, stirring, for 5 minutes or until mushroom softens.
Add wine and cook for 1 minute or until almost all of the liquid has evaporated. Add the cream and season with salt and pepper. Cook for 2 minutes or until the sauce thickens.
Add the mushroom mixture, remaining parsley and half the parmesan to the pasta and toss until well combined.
Divide the pasta mixture among serving bowls. Top with the remaining parmesan.