Fettucine with Shiitakes In a Saffron Cream Sauce
October 26, 2013
"This recipe has the most amazing saffron sauce! Although it calls for shiitake mushrooms, I've made this with Oyster mushrooms and it is equally good, but you need to add some color. Red or orange bell pepper, julienne usually does the trick. Portabellas are good too. I always reduce the amount of heavy cream in this (by half!), but I've posted it as written. If you don't have fettuccine, this is really good with bowtie pasta. An oaky chardonnay goes well with this. From Food & Wine, Pasta."
- Serving Size: 1 (470.6 g)
- Calories 855.8
- Total Fat - 49.6 g
- Saturated Fat - 25.3 g
- Cholesterol - 126.3 mg
- Sodium - 1206.4 mg
- Total Carbohydrate - 84.5 g
- Dietary Fiber - 14.5 g
- Sugars - 6.1 g
- Protein - 20.6 g
- Calcium - 137.2 mg
- Iron - 3.3 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.3 mg
Bring a large pot of salted water to a boil.
Meanwhile, bring the wine to a boil in a small saucepan and add the saffron. Remove from heat and let it infuse for 5 minutes.
Add the pasta to the boiling water and cook for 12 minutes, or until the pasta is just done.
While pasta is cooking, heat the oil and butter in a large frying pan over medium heat. Add the shallots, mushrooms, peppers (optional), salt and pepper. Cook until very lightly browned, about 5 minutes.
Add the wine and saffron and boil for 2 mintues.
Add the cream, bring to a boil, reduce heat and simmer until slightly thickened, about 2 minutes.
If, like me, you reduced the volume of cream, the sauce may be runny. Make a slurry with a tablespoon of flour in two tablespoons water. Stir into the sauce and simmer until slightly thickened.
Drain the pasta. Toss it with the sauce, parmesan and parsley. Serve immediately in large pasta bowls.
Tips & Variations
No special items needed.