Mushroom Fettuccine

• portioner: 6 servings
• aktiv tid: 15 minutes
• total tid: 40 minutes

Ingredienser

• 16 oz fettuccine noodles

• 3 Tbsp butter

• 16 oz cremini mushrooms, thickly sliced

• 3½ oz shiitake mushrooms, thickly sliced

• 1/2 medium sweet onion, diced

• Salt and freshly ground black pepper (to taste)

• 3 cloves garlic, minced

• 1 Tbsp chopped fresh thyme leaves, OR 1 tsp dried

• 2 Tbsp flour

• 2 c stock, any kind

• 1/3 c dry white wine OR 3 Tbsp mirin OR 2 Tbsp rice vinegar

• 1/3 c heavy cream

• 1/2 c freshly grated Parmesan

Optional:

• 4 handfuls spinach and arugula

• 2 Tbsp garnish: chopped fresh parsley leaves or sliced green onions

Vejledning

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2. Melt butter in a large pan over medium heat. Add mushrooms and onion, and cook covered, stirring occasionally, until mushrooms are tender and browned, about 8-10 minutes.

3. Stir in garlic and thyme until fragrant, about 1 minute.

4. Stir in flour until lightly browned, about 1 minute.

5. Stir in wine, OR mirin, OR vinegar, scraping any browned bits from the bottom of the pan.

6. Stir in stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced, about 7-9 minutes.

7. Stir in heavy cream until thickened, about 2 minutes.

8. Remove from heat. If adding spinach and/or arugula, do so here. Stir in Parmesan; season with salt and pepper, to taste.

9. Stir in pasta until well combined.

10. Serve immediately, garnished with shaved Parmesan, parsley, or green onions if desired.

Notater

From Rachel: I use whole wheat noodles which make the dish more bland, so I compensate with more garlic, thyme, ground pepper, and Parmesan. The original recipe didn’t call for greens, but I always add fresh spinach leaves. Arugula is yummy in this dish, but it can have a peppery bite not everyone likes.