Mixed Mushroom Fettuccine Pasta
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Mixed Mushroom Fettuccine Pasta
Recipe by Louis Tikaram
Ingredients
400 g San Remo Fettuccine pasta
250 g Swiss brown mushrooms
250 g Portobello mushrooms
250 g oyster mushrooms
2 tbsp butter
1 tbsp Squeaky Gate extra virgin olive oil
4 garlic cloves, crushed and chopped
1 sprig rosemary, finely chopped
1 pinch salt & pepper
¼ cup white wine
1½ cups veg stock
¼ cup chopped parsley
¼ cup Squeaky Gate extra virgin olive oil
¼ cup grated parmesan
Method
Tear mushrooms into even sized pieces, Heat butter and olive oil in a large fry pan over high heat.
Cook mushrooms, garlic and rosemary, stir occasionally until golden then season with salt and pepper.
Deglaze with white wine, reduce then add stock and cook until reduced by half. Stir through parsley saving some for garnish and keep warm.
Cook the fettuccine in a large pot of seasoned water until al dente. Drain then combine with the mushroom mix, serve immediately drizzled with extra-virgin olive oil and scattered with extra parsley and parmesan.
