Fettuccine and Shiitake Mushroom Pasta
with Garlic and Wine in a Cream Sauce


Great flavors of Madeira wine and cream blended together into a delicious treat with a creamy sauce. You could serve this with a main entree or as a pasta course at a gourmet dinner party. See more of my easy and delicious Side Dish Recipes

Fettuccine Shiitake Mushroom Pasta
recipe and photograph created by Peggy Bucholz for www.finedinings.com

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Prep Time: 10 min       Total Time:10 min       Servings: 2


6 ounces fettuccine pasta, cooked, drained
1 tablespoon extra-virgin olive oil
8 ounces fresh Shiitake 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


Prepare fettuccine according to package directions; drain well.

In a large skillet, heat the oil over high heat, add mushrooms. Do not move them in the pan 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 pasta 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 1/2 cup serving into a teacup and twirl it around a long-tined fork then slip it off onto a serving plate piling as high as possible for a spectacular presentation (see my photograph). Sprinkle with parsley or tarragon and any extra mushrooms. Repeat this same process for each serving, garnish and serve.

Wine recommendation: Chardonnay; Sauvignon Blanc

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