Fettuccine ai Funghi

You asked for a mushroom dish. Here is a great one, sage, wine, olive oil, garlic, cream, nutmeg: wonderful!

• 16 ounces fresh fettuccine
• 6 cloves garlic chopped
• 4 tablespoons Italian parsley chopped
• 2 tablespoon fresh sage cut into ribbons
• 4 tablespoons olive oil
• 2 lb total: portobello, porchini, crimini and shiitake mushrooms all sliced thick
• 1 1/2 cup dry white wine
• 1 cup heavy whipping cream
• 1/4 teaspoon nutmeg fresh grated
• 1/2 teaspoon pepper
• 3/4 teaspoon salt
• 1 1/2 teaspoons sugar (optional)
• 1/3 cup Parmesan cheese grated
• Prepare boiling water for the fettuccine. Set aside.

Sauté garlic, parsley and sage in olive oil for a few minutes then add mushrooms; cook at medium heat, covered, 5 minutes stirring occasionally. Add wine and simmer until it is evaporated. Add whipping cream, nutmeg, and pepper. Check seasoning, stir in sugar if you think the sauce needs it, and salt to taste. Simmer 20 minutes more, adding milk if it thickens too much. It should be sauce like, not too runny and not too thick.

Meanwhile, cook pasta in boiling salted water until al dente, about 3-4 minutes. Drain.

Top fettuccine with mushroom sauce; sprinkle with grated Parmesan and a little extra chopped parsley. Serve with garlic toast.

Enjoy. Dr. Stu.
Recipe courtesy of and © Stuart Borken.

A printer-friendly version of this recipe.

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