Yesterday my friend invited me to dinner and taught me how to make fettuccine with mushroom sauce. It was so delicious that I decided to make it tonight for another friend. I don't have the exact measurements since my friend doesn't follow recipes or write down her recipes. The following is what I used to make enough to serve 4.
Ingredients
1 clove of garlic
Porcini mushrooms (5 or 6 pieces)
button mushrooms (approx. 8 pieces)
Oyster mushrooms (appox. 10 -15 pieces)
Chicken stock (I used 1 cube)
Butter (30 grams)
50 ml Thickened Cream
A dash of Parsley
Parmesan Cheese
Fresh fettuccine for 4
White wine (I didn't add any)
Method
- Soak porcini mushrooms
- Chop garlic, slice mushrooms
- Melt butter in pan and throw in the chopped garlic
- Put in the porcini mushrooms, sauté them and put in the button mushrooms.
- Pour in the water used to soak the porcini mushrooms and some chicken stock. Simmer for a few minutes
(Mushrooms cooking )
- Add in the oyster mushrooms and cook mushrooms until soft
- Add the cream in and simmer
(Sauce simmering)
- Add salt and pepper to taste
- Cook the fettuccine in salted water (I used fresh free range egg fettuccine but my friend said parpadelle is best)
- Add the cooked fettuccine into the sauce. Stir
- Portion the pasta and add cheese and parsley as desired (I did not have fresh parsley so I used dried)
Finished!
This is my first time documenting the cooking process so forgive me if I left out anything!
All photos taken with my Samsung Galaxy s5