This creamy mushroom fettuccine was my husbands request. I love when my family suggest what I cook, it makes it easier on me, I don't have to think about what to cook, I just cook what they like.
This is so fast to make, by the time the pasta is cooked, the sauce is done to.
This is one of those nights where I didn't use a recipe, as recently I made the sauce on a clean out the fridge kind of a day. I had a few different types of mushrooms and by adding what I thought I would like that was in my refrigerator, I made a delicious sauce and it turned out perfectly. That night I served it on toast, as it was cooking with what I had at home kind of a night, and I had no pasta.
For the pasta, the ones I love to use for this sauce are linguine, fettuccine or tagliatelle.
As we all have busy lives, why not try cooking this for dinner tonight, simple, fast and very tasty.
200g button mushrooms, sliced
200g swiss brown mushrooms, sliced
150g oyster mushrooms, halved or quartered
2 cloves garlic
1 teaspoon chicken stock powder
300ml thickened cream
50g parmesan cheese, grated
375g thin linguine
1 Shallot, sliced, for decoration
Salt and pepper, to taste
Cook the pasta in a large saucepan of boiling salted water, following packet directions, until al dente. Once the pasta has cooked, reserve 1/2 cup of the pasta cooking water, before draining pasta.
Meanwhile, heat the butter in a large frying pan or saucepan over medium heat. Add the mushrooms and cook for 3-4 minutes or until they start to soften. Add the garlic, stir it through, cook for 30 seconds, add the shallots, stir for 30 seconds.
To the mushroom mixture add the chicken stock powder, cream, a little salt and white pepper, to taste. Bring to a simmer and cook for 6-8 minutes or until the sauce reduces and thickens slightly. Once cooked, add parmesan, stir through, taste for seasoning.
To serve, spoon the hot sauce over the hot pasta, toss to combine, sprinkle with the extra shallot and top with grated parmesan cheese, if desired.
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