Fettuccine with Mushrooms in Cream Sauce
Pasta and Pizza • Italian
Description
Fettuccine with mushrooms in cream sauce
Ingredients
- Fettuccine Pasta 15 oz
- Champignons 10 oz
- 10% cream 10 fl oz
- Onion 1 piece
- Butter 2 spoons
- Garlic 3 cloves
- Salt to taste
- Olive Oil to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Add butter and a small amount of olive oil to the skillet; once the butter has melted, add the garlic (preferably lightly crushed with a knife) and sauté for 3 minutes, then remove the garlic.
Step 2
Sliced mushrooms are placed in a frying pan. Sauté the mushrooms until all the moisture has evaporated and they begin to brown, then add the chopped onion. Continue to sauté the mushrooms and onion until they turn golden brown, then season with salt and pepper to taste and add cream.
Step 3
Cook for about 10 minutes over low heat. Keep in mind that your sauce shouldn't be too thick. If it turns out to be too thick, add a little boiled water to the sauce and simmer for a couple more minutes.
Step 4
At this time, add the fettuccine to the salted water and cook until al dente (slightly undercooked). You can also add any other pasta of your choice. It’s best to add a couple of tablespoons of vegetable oil to the water to prevent the pasta from sticking together.
Step 5
Once the fettuccine is cooked, drain it in a colander. You can add a little butter.
Step 6
Place the pasta on a plate and drizzle with sauce. For added flavor, you can sprinkle the finished dish with grated Parmesan and dried basil.
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