Fettucine with Sautéed Mushrooms
There’s lots to love about this dish but the best part is it adapts to whatever mushrooms you like, or can find locally. I’ve used cremini, white button, and oyster—all with delicious success.
1 recipe basic egg pasta
2 tablespoons extra-virgin olive oil
2 cups sliced mushrooms (see headnote)
1 large clove garlic, chopped
Salt and freshly ground pepper, to taste
1 cup chicken or vegetable stock
½ cup red wine
2 tablespoons butter
2 tablespoons fresh chopped parsley
Freshly grated Parmesan cheese, to taste
- Prepare pasta and set aside. Bring a large pot of water to a boil.
- Meanwhile, heat oil in a large skillet over high heat. Add the mushrooms and let them cook, undisturbed for a few minutes. Sprinkle the garlic on top. Toss after another two or three minutes, once the mushrooms are golden. Season with salt and pepper to taste. Continue cooking until the mushrooms are caramelized all over, about another five minutes
- Stir in the stock and red wine. Bring to a boil. Reduce to a simmer and cook until the sauce is reduced by half, about 10 minutes. Add the butter and cheese and stir well. Keep warm over low heat.
- Add pasta to the boiling water and cook until al dente. Drain and add to sauce in skillet. Toss to coat, sprinkle with parsley and serve immediately.