Authorluvafoodie
DifficultyIntermediate

A healthy, tangy mushroom pasta served to you gracious delight!

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Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 3 tbsp. of Extra Virgin Olive Oil
 ¼ lb of Fettuccine
 ½ cup of beef stock
 1 cup of mushrooms sliced
 ½ cup of Chianti wine
 2 tbsp. of Cream
 1 shallot chopped
 ½ sprig of fresh rosemary
 3 tbsp. of Parmesan cheese
 Dash Salt and Pepper
1

1. In a pan: add olive oil, beef stock, Chianti wine, shallot, mushrooms, salt and pepper. Cook for 25 minutes over medium heat.

2

2. Add to frying pan cream and turn up heat until thickens. Add rosemary.

3

3. Cook fettuccine in boiling water until al dente and drain. Set aside.

4

4. In bowl mix pasta with Chianti sauce and top with Parmesan cheese.

5

(Optional) Garnish with rosemary.

Category

Ingredients

 3 tbsp. of Extra Virgin Olive Oil
 ¼ lb of Fettuccine
 ½ cup of beef stock
 1 cup of mushrooms sliced
 ½ cup of Chianti wine
 2 tbsp. of Cream
 1 shallot chopped
 ½ sprig of fresh rosemary
 3 tbsp. of Parmesan cheese
 Dash Salt and Pepper

Directions

1

1. In a pan: add olive oil, beef stock, Chianti wine, shallot, mushrooms, salt and pepper. Cook for 25 minutes over medium heat.

2

2. Add to frying pan cream and turn up heat until thickens. Add rosemary.

3

3. Cook fettuccine in boiling water until al dente and drain. Set aside.

4

4. In bowl mix pasta with Chianti sauce and top with Parmesan cheese.

5

(Optional) Garnish with rosemary.

Fettuccine with Chianti Mushroom Sauce

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