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Fettuccine
Mushroom
Cream
Sauce Pasta
recipe and photograph
created by Peggy Bucholz for www.finedinings.com
Recipe Type: pasta, mushroom, cream, side dish, main entree, first course entree
Prep Time: 10 min
Total Time:10 min
Servings: 2
Ingredients:
6 ounces fettuccine pasta, cooked, drained
1 tablespoon extra-virgin olive oil
8 ounces fresh button mushroom, thinly sliced
3 garlic cloves, chopped
1 teaspoon dried or
1 tablespoon fresh tarragon, chopped
1/2 cup heavy cream
1-1/2 tablespoons Madeira wine
Salt and pepper, to taste
Fresh parsley or tarragon, chopped for garnish
Instruction:
Prepare fettuccine according to package directions; drain
well.
In a large skillet, heat the oil over high heat, add mushrooms. Do
not move mushrooms until they have caramelized on the bottom. If you
move them too soon, they will release their liquid and begin to steam.
When the bottoms are caramelized, toss them and continue to cook for another 5 minutes. Reduce heat,
add garlic, cook an
additional 2 minutes more. Add cream, Madeira wine and half the tarragon. Bring up to a boil, add fettuccine tossing lightly to
coat with the sauce. Add salt, pepper and remainder of the tarragon.
When plating up for individual portions, I like to put approximately a 1/2 cup serving of sauced fettuccine mushroom
mixture into a teacup and twirl the fettuccine around a long-tined fork
then slip it off the fork onto a serving plate piling as high as possible
for a spectacular presentation. Sprinkle with fresh chopped parsley or
tarragon and any extra mushrooms. Repeat this same process for each serving,
garnish and serve.
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