Thursday, March 25, 2010

Fettuccine in a Creamy Mushroom Sauce

This is a simple mid-week meal I created when I had next to nothing in the house except for a few mushrooms. It was simple to cook and very yummy to eat!

You can use any mushrooms you like (or have loitering in the vegetable crisper) for this recipe. I used button mushrooms. You'll also notice that the sauce is not purely cream - I find using a mix of cream and stock reduces the richness and makes the meal a lot lighter.

Fettuccine in a Creamy Mushroom Sauce
(Serves 4)

400g fettuccine
50g butter
1 garlic clove, crushed
1/2 onion, finely chopped
350g mushrooms, sliced
1/2 cup cream
1/2 cup chicken or vegetable stock
Chopped parsley

In a large saucepan of boiling water, cook the pasta until al dente.

At the same time, melt the butter in a saucepan over medium heat and saute the garlic, onion and mushrooms until they have all softened (about 3-5 minutes - the onions will look slightly translucent). Add the cream and stock and simmer gently until the sauce has reduced a little.

Toss through the cooked pasta and parsley.


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