Zutaten für Fresh Mushroom Fettuccini
- Fettuccine Pasta
- Sliced Mushrooms
- Fresh Parsley
- Parmesan Cheese
- Red Wine Vinegar
- Olive Oil
- Fresh Rosemary Leaves
- Fresh Ground Pepper
- Salt
- Garlic Clove
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Zubereitung von Fresh Mushroom Fettuccini
- Cook 1 pound fettuccine according to package directions. Drain and set aside, reserving about 1/2 cup of pasta water.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 pound sliced cremini mushrooms and 1/2 pound sliced shiitake mushrooms and cook until softened and browned, about 5-7 minutes.
- Stir in 2 cloves minced garlic and cook for 1 minute more until fragrant.
- Add 1/2 cup dry white wine (optional) and cook for 1-2 minutes until slightly reduced.
- Reduce heat to low and stir in 1 cup heavy cream, 1/4 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the cooked fettuccine to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
3g
Fat
15g
Carbs
11g
