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
Prep Time: 10 min
Total Time:10 min
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
Prepare fettuccine according to package directions; drain
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.