Fettuccine with Mushrooms
A great classic of Italian cuisine: egg fettuccine dressed with Versilfood mushrooms. A quick, elegant, and refined dish.
Ingredients
- 320 g fresh egg fettuccine
- 250 g Versilfood sliced Porcini mushrooms
- 50 g Versilfood frozen mixed mushrooms
- 1 shallot
- 40 g butter
- Extra virgin olive oil to taste
- Half a glass of dry white wine
- Vegetable broth to taste
- Parsley and/or chives to taste
- Salt and black pepper to taste
- 40 g grated Parmigiano Reggiano
Preparation
- Aromatic base: Finely chop the shallot and sauté it gently in a pan with 20 g of butter and a drizzle of oil. Add the Versilfood porcini and mixed mushrooms while still frozen and raise the heat to brown them.
- Deglazing and cooking: When the mushrooms start to brown, deglaze with white wine and let it evaporate. Lower the heat slightly and continue cooking, adding a few spoonfuls of vegetable broth to obtain a flavorful base. Season with salt and pepper.
- Cooking the fettuccine: Cook the fresh fettuccine in boiling salted water for a few minutes, draining them very al dente and reserving some cooking water.
- Creaming (Mantecatura): Transfer the fettuccine to the pan with the mushrooms. Add the remaining butter and Parmesan, then toss energetically over medium heat, adding a little cooking water to create a cream that coats the pasta.
- Finishing and plating: Finish with chopped parsley and chives. Plate the fettuccine forming a small nest in the center of the plate and distribute a few slices of mushroom kept whole on top to enhance the dish.
