Fettuccine with Porcini Mushrooms

Fettuccine with Porcini Mushrooms ingredients list:

1 pound fettuccine
2 tablespoons unsalted butter
1 tablespoon olive oil
4 shallots, minced
1 ounce dried porcini mushrooms
2 cups chicken or beef broth
1 cup heavy whipping cream
½ cup chopped fresh parsley
1 cup grated Parmesan cheese

Instructions for Fettuccine with Porcini Mushrooms:

1. Cook pasta in a large pot of boiling water until just soft, 8 to 10 minutes. Drain, reserving ½ cup of cooking liquid. Cover and set aside.

2. Melt butter and oil together in a large skillet over medium heat. Add shallots and cook 3 minutes, until softened.

3. Add mushrooms and stir. Add broth and cream and bring to a boil. Cover and cook until mushrooms are soft, 20 minutes.

4. Add cooked pasta to pan, along with reserved cooking liquid and parsley. Cook until sauce thickens and noodles are well coated, about 5 minutes. Add cheese, stir to mix, and serve.

Notes about this recipe:

This meaty pasta recipe is actually meatless, but with juicy, savory porcini mushrooms, your guests won’t even tell the difference. A parsley-infused cream sauce melts beautifully over warm fettuccine noodles, making a smooth finish for a luxurious entrée.

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