Fettuccine with Chanterelles
Main Dishes • European
Description
The wide surface of fettuccine allows it to catch plenty of sauce made from butter, fragrant herbs, and reduced wine. This simple recipe takes just 20 minutes from start to finish. Recipe by chef John Smith from a popular American bistro.
Ingredients
- Fettuccine Pasta 10 oz
- Pickled Chanterelles 15 oz
- Olive Oil 5 fl oz
- Shallot 0 oz
- Garlic 0 oz
- Thyme 0 oz
- Dry White Wine 5 fl oz
- Chicken Broth 10 fl oz
- Butter 5 oz
- Parsley 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
First, sauté the chanterelles with thyme in a hot pan for 2 minutes.
Step 2
Chop the shallots and garlic into small cubes and add them to the chanterelles. The onions should be sautéed until golden brown.
Step 3
Pour in the wine and let it reduce a bit, then add the chicken broth and butter. The sauce is ready!
Step 4
Cook the fettuccine until al dente.
Step 5
Add the pasta to the prepared sauce, season with salt and pepper, and sprinkle with chopped herbs.
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