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fettuccine con funghi
Fettuccine Con Funghi
Recipe courtesy of:
Stanislaus Food Products
Recipe Information
Yield: 4 servings
Cook Time: 15 minutes
Level: easy
Ingredients
- 3/4 cup extra-virgin olive oil
- 1/4 lb portobello mushrooms, thinly sliced
- 1/4 lb crimini mushrooms (Italian brown), thinly sliced
- 1/4 lb shiitake mushrooms, thinly sliced
- 1/4 lb oyster mushrooms, thinly sliced
- 1 tsp fresh garlic puree (or 2-3 cloves minced)
- 1 tsp chopped fresh rosemary
- 1-1/4 cups veal demiglace (reduction of veal stock)
- 1 lb hot, cooked fettuccine
- chopped fresh parsley
- Freshly grated Parmigiano cheese (optional)
- salt
- pepper
Directions
Instructions
Heat olive oil in large skillet over medium heat. Add mushrooms; cook for two minutes. Add garlic and rosemary; season with salt and pepper. Cook, stirring, for two minutes. Stir in veal demiglace. Cook until thickened. Toss with pasta. Serve immediately, garnishing each serving with parsley and one whole cleaned fresh mushroom. Serve with grated Parmigiano, if desired.
Heat olive oil in large skillet over medium heat. Add mushrooms; cook for two minutes. Add garlic and rosemary; season with salt and pepper. Cook, stirring, for two minutes. Stir in veal demiglace. Cook until thickened. Toss with pasta. Serve immediately, garnishing each serving with parsley and one whole cleaned fresh mushroom. Serve with grated Parmigiano, if desired.
