Fettuccine With Creamy Mushroom Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Enjoy! Ingredients:
500 g fettuccine |
1 tablespoon olive oil |
1 large brown onion, chopped finely |
2 garlic cloves, crushed |
400 g button mushrooms, halved |
400 g swiss brown mushrooms, quartered |
1 cup chicken stock |
1 cup dry white wine |
300 ml cream |
2 tablespoons grainy mustard |
2 tablespoons coursely chopped fresh oregano |
Directions:
1. Cook pasta in a large saucepan of boiling water, uncovered, until just tender; drain.
2. Meanwhile, heat oil in a large saucepan, cook onion and garlic stirring, until onion is soft. Add mushrooms, cook stirring, about 10 minutes or until mushrooms are browned and tender.
3. Stir in stock and wine, simmer, uncovered for about 5 minutes or until reduced by half. Stir in cream, mustard and half of the oregano, bring to a boil. Simmer uncovered for 2 minutes.
4. Add pasta and toss to reheat. Sprinkle with remaining oregano.
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