Tuesday, July 6, 2010

Fettuccine with Creamy Mushroom Sauce

This is another simple but delicious dish great for a quick dinner. I recommend using a large frying pan to make the mushroom sauce so not to overcrowd the mushrooms and ensuring they brown, rather than saute. This results in the mushrooms having a beautiful golden colour and the water not being released from the mushrooms

Fettuccine with Creamy Mushroom Sauce
- 2 1cm cubes of butter
- 1 onion
- 6 button mushrooms, sliced very thinly
- 1/4 tsp paprika
- 1/4 tsp italian herbs
- 3 tbsp cream
- salt and pepper to season

1. Cut onion in half and slice thinly. Over a medium heat melt a little butter and add the onions. Cook until onions are golden.

2. Add the rest of the butter mushrooms and brown until golden.

3. Add paprika and italian herbs and stir.

4. Add cream, stir and reduce heat to low and allow to simmer for 10 minutes. Season with salt and pepper and serve mixed with freshly cooked fettuccine. Enjoy

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