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Fresh fettuccine and wild mushrooms

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Ingredients

  • 1 1/2 pound wild mushrooms (or exotic cultivated mushrooms like cremini and shitake)
  • 1 pound fresh fettuccini
  • 2 pound shallots – finely minced
  • 1 clove garlic – finely minced
  • 2 sprig fresh thyme – picked
  • 2 sprig fresh sage – chopped
  • 3 ounce dry white wine
  • 3 tablespoon freshly chopped parsley
  • 3 tablespoon freshly chopped basil
  • 1/3 cup toasted pine nuts
  • 2 cup rich chicken stock
  • 3 tablespoon butter
  • 2 tablespoon extra virgin olive oil

Preparation

Baking Directions:

Over a medium-high heat, heat the oil in a sauce pan.

Add the mushrooms and cook (making sure to stir).

Add the shallots, garlic, thyme and sage, and season with salt and pepper.

Deglaze the pan with wine and reduce.

Add stock and cook until the broth is reduced by half and richly flavored.

Stir in butter and keep warm.

Cook the pasta in boiling salted water until al dente.

Drain well, and then add to the mushrooms.

Toss in the parsley and basil and serve in warmed pasta bowls.

Finish each serving with a sprinkle of pine nuts and grated cheese.

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