Fettuccine With Mixed Mushroom Sauce
Recipe: #36819
April 22, 2021
Categories: Fettuccine, Mushrooms, Vegetarian, Heavy Cream, Vegetarian Dinner, more
"From our weekday newspaper The West Australian."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (197.8 g)
- Calories 452
- Total Fat - 33.2 g
- Saturated Fat - 18.5 g
- Cholesterol - 155.8 mg
- Sodium - 390.7 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 0.6 g
- Sugars - 1.8 g
- Protein - 29.2 g
- Calcium - 596.4 mg
- Iron - 2.8 mg
- Vitamin C - 10.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente and then drain and return to the pan.
Step 2
Meanwhile, heat the oil and butter in a large frying pan over high heat until the butter melts and then add the leek, garlic and half the parsley and cook, stirring, for 1 minute and now add the combined mushroom and cook, stirring, for 5 minutes or until mushroom softens.
Step 3
Add wine and cook for 1 minute or until almost all of the liquid has evaporated and then add the cream and season with salt and pepper and cook for 2 minutes or until the sauce thickens.
Step 4
Add the mushroom mixture, remaining parsley and half the parmesan to the pasta and toss until well combined.
Step 5
Divide the pasta mixture among serving bowls and top with the remaining parmesan and serve with lemon wedges.
Tips
No special items needed.
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