Mushroom Fettuccini

Mushroom Fettuccini - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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The ultimate Mushroom Pasta Recipe!

Elevate Your Pasta Game with this Italian style Mushroom Fettuccini!

This recipe combines the earthy flavours of wild mushrooms with the freshness of parsley and the richness of Parmesan cheese, all brought together with a splash of white wine for a delightful pasta experience. Make it in under 30 minutes with freshly bought pasta.

Creating mushroom fettuccini is a breeze, especially when opting for fresh pasta. With just a handful of ingredients, including assorted mushrooms, olive oil, garlic, and Parmesan cheese, you can whip up a culinary masterpiece in no time.

Fresh fettuccini, with its tender texture and ability to absorb flavours, elevates this dish to new heights of deliciousness. If you’re keen on homemade pasta, be sure to check out my fresh pasta recipe for the ultimate dining experience.

Whether you’re cooking for a cozy dinner for two or hosting a gathering, mushroom fettuccini promises a satisfying and flavourful meal that’s bound to impress.

Ingredients

6oz - 170g Fresh Fettuccini pasta
5oz - 140g assorted mushrooms (ideally wild)
4 tbsp olive oil
½ cup dry white wine
½ cups - 15g dried porcini mushrooms
¼ cup chopped parsley leaves
½ tsp rosemary
1 Shallot
1 Garlic clove grated
2 tbsp butter
Parmesan cheese (a few shavings)
Salt and pepper

Steps

Step 1
Place porcini mushrooms in a cup and soak with all the white wine. Push them down so they are well covered. Leave to rehydrate at least 20 minutes. Once hydrated, wring out the juice (keeping it preciously) and chop the mushrooms. Set aside.
Step 2
Bring a large pot of salted water to a boil.
Step 3
Clean the fresh mushrooms by gently wiping them with a damp paper towel or brushing off any dirt. Slice them into medium size pieces.
Step 4
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In a large frying pan over medium heat, add 3 tbsp olive oil, the chopped shallots, rosemary, and cook for about 2 minutes until softened and fragrant without browning.
Step 5
Add the the minced garlic and all the mushrooms, cook for 3-4 minutes, stirring occasionally, until they are tender and slightly browned.
Step 6
Deglaze pan with the porcini mushroom white wine (Note: incase of sand residue, don’t use the bottom part of wine) and let it simmer for 2-3 minutes to reduce slightly.
Step 7
Place the pasta in water and if fresh cook approx. 3 minutes.
Step 8
Drain the pasta and add directly to the pan with the mushroom mixture., Add a splash of reserved pasta water. Throw in the soft butter, stir in the chopped fresh parsley and season the dish with salt and pepper and toss everything together
Step 9
Serve the Wild Mushroom Fettuccini hot, garnished with shavings of Parmesan cheese. Enjoy the rich and earthy flavours of this delicious pasta dish!

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