Mushroom Fettuccine

Mushroom Fettuccine  Quick, simple and Oh So tastey
Servings: 2 yield(s)
Ingredients
  • 2 tbsp Olive oil
  • 4 Shallots - finely diced
  • 2 cloves Garlic - minced
  • 1 small Carrot - small dice
  • 50 g Enoki mushrooms - bottom trimmed and broken into clumps
  • 50 g Swiss Brown Mushrooms - finely sliced
  • 1 King Oyster (eringii) Mushroom - cut into 1 cm chunks
  • 1 large Portobello Mushroom - thinly sliced
  • 75 ml Sour Cream
  • 150 g dried Fettuccine
  • 1 dried Shiitake Mushroom - finely grated
  • 1 tbsp Chives - finely chopped
  • 40 g Parmesan Cheese - grated
Instructions
  1. Heat the olive oil in a large frying pan over a medium heat and fry the shallots, garlic and carrot until fragrant.
  2. Add the enoki, Swiss brown, king oyster and portobello mushrooms.
  3. Season well with salt and pepper and fry, stirring occasionally, for about 10 minutes until very well browned.
  4. Add the sour cream and simmer for 5 minutes.
  5. While the mushrooms are cooking, cook the pasta according to the packet instructions until just al dente.
  6. Drain well and add to the simmering mushrooms, tossing to coat in the sauce for just a minute or two.
  7. Divide the pasta among warm serving plates and top with the dried shiitake mushrooms, chives and parmesan cheese.