Fettucini With Wild Mushrooms Cream Sauce – a delicious recipe with fettuccine, fresh chanterelle mushrooms, chicken, butter, green onions, white wine. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook and drain pasta. Set aside and keep warm.
2
Brush debris off tops and undersides of mushrooms, discarding any damp, spongy parts. Save any dirty stems or caps, peel and add to stock. Slice vertically through caps and stems to make peices about 1/4 inch thick.
3
In a small saucepan bring stock to a boil. Cook over medium-high heat until reduced to about 1/2 cup (125ml). Strain out peelings and discard.
4
In a large skillet heat butter and oil over medium-high heat. Add mushrooms and green onions and cook, stirring, until mushrooms begin to render liquid. Add wine and cook over high heat until liquid is mostly evaporated. Add reduced stock and cream and bring to a boil.
5
Reduce sauce to one half original volume and season with salt and pepper. Add cooked pasta and parsley to skillet and toss to coat with sauce. Serve on warm plates.
548
kcal
Calories
40
g
Fat
5
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb. (450g) fettuccine, 1/2 lb. (225g) fresh chanterelle mushrooms or other wild mushrooms, 2 cups (500ml) chicken stock, 1 tablespoon each of butter and oil, and more.
Yes, Fettucini With Wild Mushrooms Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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