Franco's Fettuccine with Creamy Portobello Sauce

Lynnda Cloutier

By
@eatygourmet

From Fabulicious! and wonderful Italian cookbook


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Rating:

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Serves:

6

Prep:

20 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

2 tbsp. unsalted butter
3 portobello mushrooms, trimmed, caps and stems cut into 1/2 inch dice
1 small onion, finely chopped
2 garlic cloves, minced
1/2 cup dry white wine, such as pinot grigio
1 cup heavy cream
2 tbsp. finely chopped fresh italian parsley
4 tsp. finely chopped fresh sage
salt and pepper
1 lb. store bought fresh fettuccine
1/3 cup freshly grated parmigano reggiano cheese, plus more for serving

Directions Step-By-Step

1
Bring large pot of lightly salted water to a boil over high heat.
2
Meanwhile, to make sauce, melt butter in large skillet over medium high heat. Add mushrooms, onion and garlic. Cook, stirring occasionally, til mushrooms give off their liquid, it evaporates and they begin to brown, about 7 minutes. Add wine and cook til it evaporates by half, about 1 minute. Stir in cream, parsley and salt and bring to a boil. Cook til lightly thickened, about 3 minutes. Season with salt and pepper. Remove from heat and cover to keep warm.
3
Add fettuccine to boiling water and cook just til barely tender, 1 to 2 minutes. Drain in strainer. Return pasta to pot. Add sauce and Parmigiano and stir gently. Serve hot, with a bowl of grated Parmigiano passed on the side.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian