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Wild Mushroom Fettucine

Wild Mushroom Fettucine
Prep Time
10 min
Cook Time
50 min
Yields
3 servings

If you can’t find porcini, oyster or portabello mushrooms, use all white mushrooms.

Courtesy of the Dairy Farmers of Canada

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ingredients

1 10
g pkg. (1.35 oz) dried porcini mushrooms
2
Tbsp butter (30 mL)
1
onion, chopped
1
lb(s) (500 g) mushrooms, sliced
½
lb(s) (250 g) wild mushrooms, such as oyster or portabello, chopped
½
lb(s) (250 g) fettucine or linguine
1
cup (250 mL) 35% Real Whipping Cream
cup (75 mL) chopped parsley
2
clove garlic, minced
¾
tsp (3 mL) salt
Pepper to taste
Freshly grated Parmesan cheese
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directions

Step 1

Place porcini mushrooms in small bowl; cover with 1/2 cup (125 mL) boiling water; let stand about 15 min until soft.

Step 2

Remove porcini from soaking liquid, reserving liquid. Chop porcini; set aside. Heat butter over medium high heat; add onion, mushrooms and porcini; cook 10 to 15 min stirring occasionally until mushrooms are soft and mushroom juice evaporates. 3. Meanwhile, bring a large pot of salted water to a boil. Cook pasta until tender.

Step 3

Add porcini’s soaking liquid to pan, being careful not to add any grit that may settle in bottom of bowl. Then add Cream; boil about 5 to 8 min, stirring occasionally until sauce thickens.

Step 4

Add parsley, garlic, salt and pepper to sauce. Drain pasta; toss with sauce. Serve with Parmesan.

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