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Fettuccine pasta with mushrooms in cream sauce

Fettuccine with mushrooms in cream sauce

Very fast, very tasty, very simple — for a family dinner! You can make fettuccine with mushrooms in cream sauce in 20 minutes. It's an incredibly delicious main course — hearty and complete. You can even serve it with white wine for a romantic dinner!

Maria

Recipe author

Fettuccine pasta with mushrooms in cream sauce

Composition / ingredients

Servings:

Fettuccine

300

Cream (20%)

200

Button mushrooms

150

Parmesan

Olive oil

Butter

Flour

Garlic

Rosemary (sprig)

Chicken eggs

Herb mixture (herbes de Provence - 1 tbsp)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 9 g

Fats 33 % 15 g

Carbohydrates 48 % 22 g

264 kcal

GI: 95 / 0 / 5

Cooking method

Cooking time: 25 min

Step 1:

How do you make fettuccine with mushrooms in cream sauce? Gather the ingredients from the list. Use cream of any fat content. The pasta doesn't have to be fettuccine — any pasta you like will do. Use fresh or marinated button mushrooms, or swap in other mushrooms. Instead of Parmesan you can use any hard cheese.
Step 2:

Peel and chop the garlic with a knife. You can push it through a press, which is faster.
Step 3:

In a heavy-bottomed saucepan, heat the olive oil (or any other vegetable oil) and the butter, and fry the garlic for 1 minute, stirring.
Step 4:

Wash, dry, and coarsely cut the mushrooms. Wash and dry the rosemary sprigs.
Step 5:

Add the mushrooms, herbs, and rosemary sprigs to the saucepan with the garlic. Fry the mushrooms over medium heat, stirring, for about 3–5 minutes.
Step 6:

Pour the cream into the saucepan.
Step 7:

Bring the mushroom sauce to a boil and lower the heat under the saucepan.
Step 8:

Wash the raw egg and pat it dry. Crack the egg into a bowl and beat it well with a whisk. Then pour the beaten egg into the hot sauce while stirring it with a spatula.
Step 9:

Sift the flour and add it to the sauce a little at a time, stirring constantly so no lumps form.
Step 10:

Grate the Parmesan.
Step 11:

Add the grated cheese to the sauce and stir until it's all melted.
Step 12:

Salt the sauce to taste, and pepper it if you like.
Step 13:

Cook the fettuccine in plenty of water for about 6 minutes, until al dente. Drain the cooked pasta in a colander.
Step 14:

You can heat a skillet separately and toss the pasta with the sauce in it, if there's no room in the saucepan. Warm the pasta, stirring, for about 3–4 minutes. Serve the fettuccine hot!

If the sauce turns lumpy after you add the flour, you can lift out the mushrooms and push the sauce through a sieve. You can use any pasta.
How do you cook pasta properly? Use a roomy pot and add 1 liter of water per 100 grams of pasta — the key is for the pasta to float freely in the liquid. Salt it to taste. Bring the water to a boil. It's important to add the pasta to boiling water, or it can stick together. Cook over medium heat, stirring occasionally, until fully cooked or al dente (the cooking time is always on the package). Drain the cooked pasta in a colander and let the water run off. There's no need to rinse it. If you're not going to toss the pasta with the sauce right away, you can return it from the colander to the pot, add a teaspoon of olive oil (or a pat of butter), and toss gently to keep the hot pasta from sticking.
Buy fresh medium-sized button mushrooms, snowy white with no spots, damage, or smell of rot. They shouldn't feel slippery. Rinse the mushrooms well to remove any soil under warm or cold running water. Cut out any blemishes. Tiny mushrooms up to 3/4 inch (2 cm) don't need peeling at all — just rinse them well. Larger button mushrooms are best peeled of their skins.