Fettuccini with Wild Mushrooms
Chanterelles are wonderful, but you can use porcini or shitakes.
- 2 cups Vegetable or Chicken Stock - homemade
- 1 stick of unsalted Butter
- 3/4 cup Shallots - finely chopped
- 3 Garlic Cloves - minced
- 1 Lb Mushrooms - cleaned and thickly sliced
- 2 cups Chardonnay
- 1 Lb Fettuccini - cooked
- Salt and freshly ground Black Pepper
- 1/2 cup Parsley - finely chopped
- 1 cup shaved Parmesan
Pour vegetable or chicken stock into a saucepan and boil until it has reduced to about 3/4 cup.
Put 1/4 stick of the butter in large frying pan and melt. Add shallots and cook over medium heat until softened. Add garlic and cook 2 minutes, stirring. Remove and set aside.
Wipe out pan and add remaining butter. When foaming add the mushroom slices, salt and pepper. Cook on high heat, stirring, for about 10 minutes or until lightly browned. - Chanterelles are wonderful, but you can use porcini, shitakes or any combination.
Add reduced chicken stock and cook 5 minutes. In another frying pan boil the wine, over high heat, until it has reduced to about 1/4 cup.
Meanwhile bring a large pot of water to a boil. Add salt and fettuccini. Cook until al dente.
Return the shallots and garlic to the mushroom pan, add wine reduction and stir to combine.
When pasta is done, drain and toss with mushroom sauce. Add salt and pepper to taste along with the chopped parsley. Moisten with a small amount of pasta cooking water if necessary.
Cover and leave in pan for 15 minutes for flavors to develop. Garnish with the parmesan shavings.
WINE PAIRING: Fruity Chardonnay - Emma Pearl from Central Coast
Recipe & photo by Emma Pearl winery