Mixed Mushroom Fettuccine

Source: Coles Magazine - June 2016 - Page 27

The recipe has bacon on it, but I obviously omitted.

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Serves: 4 - Prep: 10 min - Cooking 15 min
375g pkt fresh fettuccine
 40g butter
 1 leek, pale section only, thinly sliced
 2 garlic cloves, crushed
 200g flat mushrooms, thinly sliced
 300g button mushrooms or cup mushrooms, thinly sliced
 2/3 cup (160g) sour cream
 1/4 cup chives, finely chopped
 1/3 cup (25g) parmesan, finely grated

  1. Cook the fettuccine in a saucepan of salted boiling water following packet directions until al dente. Drain, reserving 1/2 cup (125ml) of the cooking liquid.
  2. Meanwhile, heat the butter in a deep frying pan over high heat. Add the leek and  cook, stirring, for 5 mins or until leek softens. Add the garlic and combined mushroom. Cook, stirring occasionally, for 5 mins or until mushroom is tender.
  3. Add the sour cream and reserved cooking liquid. Cook, stirring, for 2 mins or until smooth and heated through. Add the fettuccine to pan with half the chives and half the parmesan. Toss to combine. Taste and season.
  4. Top fettuccine with remaining chives and parmesan to serve.

Vic Lic

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