TUESDAY

FETTUCCINE WITH WINE AND MUSHROOMS 

Serves 4-6 

  • 600g (11/4lb) fettuccine
  • 1 tablespoon olive oil

MUSHROOM SAUCE

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g (1lb) button mushrooms, sliced (diced if you want to hide them from the kids)
  • 15g (1/2oz) butter
  • 1 tablespoon plain flour
  • 60ml (2fl oz) white wine
  • 250mls (8fl oz) vegetable stock
  • 125mls (4fl oz) cream, pouring
  • 2 tablespoons fresh basil, chopped
  • Freshly ground black pepper
  • 2 tablespoons Parmesan cheese, grated
  • 2 tablespoons fresh chives, finely snipped

Cook fettucine in boiling water following packet instructions. Drain and toss in oil. Set aside and keep warm. 

Meanwhile, to make the sauce, heat the oil in a sauce and cook onion and garlic over a gentle heat for 10 minutes or until onion is golden. Stir in the mushrooms and cook for 2 minutes longer. Remove from pan, drain on absorbent kitchen paper and set aside. 

Melt butter in a clean saucepan, then mix in flour and cook for 2 minutes. Remove from the heat and gradually stir in the wine and stock. Cook over a medium heat, stirring constantly until sauce boils and thickens. Whisk in cream and stir in mushroom mixture and basil. Season to taste with salt and freshly ground pepper and cook gently until heated through. 

To serve, spoon sauce over hot fettucine and top with Parmesan cheese and chives. 

This recipe is from Vegetarian Recipes by Family Circle.

 

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1 comment. Leave a Reply

  1. Dad

    Delicious!

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