Wild Mushroom Fettuccine

Wild Mushroom Fettuccine is a flavorful and aromatic dish that celebrates the flavors of the forest floor. Here’s how to prepare it:

Ingredients

• 300 g of fresh or dry fettuccine
• 400 g of mixed wild mushrooms (porcini, chanterelles, morels, etc.)
• 2 cloves of garlic
• 1 shallot, finely chopped
• 200 ml of heavy cream
• Chopped fresh parsley
• Extra virgin olive oil
• Salt and pepper to taste
• White wine (optional)
• Grated Parmesan cheese for serving

Preparation

1. Clean the mushrooms with a damp cloth or a brush, avoiding soaking them, and chop them into small pieces or slices.

2. In a wide pan, heat the oil and sauté the garlic and shallot until golden.

3. Add the mushrooms to the pan and cook on medium-high heat until all the water has evaporated and they have colored.

4. Deglaze with a splash of white wine if desired and let it evaporate.

5. Lower the heat, add the cream, a pinch of salt and pepper, and cook until you obtain a creamy sauce.

6. Meanwhile, cook the fettuccine in a pot of boiling salted water until al dente.

7. Drain the fettuccine, reserving a little cooking water.

8. Add the pasta to the pan with the mushrooms, mixing well to combine the sauce and fettuccine, adding a little cooking water if necessary.

9. Serve the fettuccine immediately after garnishing with fresh parsley and grated Parmesan cheese.

Wild Mushroom Fettuccine is a classic autumnal dish: the mixed variety of mushrooms offer different textures and aromas that blend with the creaminess of the sauce and the porous pasta. Enjoy your meal!