Family friendly Main Italian

Fettuccine ai funghi

Name: Fettuccine ai funghi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: /italian
Ingredients: 375g tagliatelle or fettuccine; 50g unsalted butter; 1 tablespoon extra virgin olive oil; 500g assorted mushrooms (such as Swiss brown, button, oyster, shiitake), roughly sliced; 1 garlic clove, crushed; 1 long red chilli, seeds removed, thinly sliced; 1/2 teaspoon grated nutmeg; 150ml pure (thin) cream; 1/4 cup (20g) grated parmesan, plus extra to serve (optional); 2 tablespoons finely chopped flat-leaf parsley leaves

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by Ian Parmenter

Chef, television presenter and author

Oct 03, 2015

This is a mushroom version of the traditional fettuccine Alfredo recipe. Serve it with good Italian bread and a crisp green salad.

375g tagliatelle or fettuccine
50g unsalted butter
1 tablespoon extra virgin olive oil
500g assorted mushrooms (such as Swiss brown, button, oyster, shiitake), roughly sliced
1 garlic clove, crushed
1 long red chilli, seeds removed, thinly sliced
1/2 teaspoon grated nutmeg
150ml pure (thin) cream
1/4 cup (20g) grated parmesan, plus extra to serve (optional)
2 tablespoons finely chopped flat-leaf parsley leaves

Method

1.

Cook the pasta in a large saucepan of boiling salted water until al dente.
2.

Meanwhile, place the butter and oil in a frypan over medium-high heat. When the butter is melted, add the mushrooms and fry for 2 minutes or until slightly softened. Remove mushrooms from the pan, add garlic and chilli and fry for 1 minute. Add nutmeg, cream, parmesan and freshly ground black pepper and cook, stirring, for a further 1-2 minutes.
3.

Drain pasta and toss well with the sauce, mushrooms and parsley. Serve in bowls, with extra parmesan if desired.