Mushroom Fettuccine with Garlic Bread

It is said that the French cook with precision, and that the Italians cook with passion! I suppose its from my Italian heritage that I get my love of food and cooking.

In particular I love, tasty, simple dishes that can be made easily and can be shared with friends and family. This recipe is perfect for sharing and can be prepared, cooked and on the table in less than an hour!

It will serve 6-8 people and can easily be scaled up or down to suit different numbers.

Ingredients

• 12 large flat mushrooms
• 10 cloves of garlic
• 500gms of dried fettuccine
• 150gms of butter
• Olive oil
• Large baguette (French stick) or 4 Ciabattas
• Large Onion
• 250ml of chicken stock or vegetable stock
• Ground black pepper
• Salt
• 100ml of white wine (optional).
• Mixed herbs (dry or fresh)
• 200ml of single cream
• Parsley to garnish
• Parmesan Shavings

So here we go!

Garlic Bread

Can be made with either a French stick or Ciabatta.

1. Cut the bread up into 12 pieces
2. Put 100 grams of butter and 150ml of olive oil in a bowl.
3. Crush in 6-8 cloves of garlic, a teaspoon of mixed herbs, a teaspoon of ground black pepper and a pinch of salt. Mix thoroughly.
4. Put the bread on a baking tray and put the garlic, oil etc evenly on all the bread only on the upper most surface.
5. These will take 10-15 minutes or until golden brown, to cook, in a pre heated oven

Mushroom Fettuccine

Fill a large saucepan with water, add half a teaspoon of salt and bring to the boil. Add the fettuccine and cook for 10 -15 approx until its soft but still firm.

Whilst it is boiling…….

1. Peel and slice the mushrooms, I prefer thick slices, it a matter of choice.
2. Chop the onion finely and crush the garlic cloves (4-5)
3. Put the olive oil and a 50 grams of butter in a large pan on a low heat. Soften the onions and garlic but do not let them brown. Add in a teaspoon of ground black pepper and large pinch of salt. Add the sliced mushrooms. Cook for a few minutes, and then add in the wine and/or stock. Cook slowly for 10 -15 minutes whilst the fettuccine is boiling and the garlic bread is in the oven….yes a bit of multi-tasking!
4. Drain the cooked fettuccine and add to the mushroom sauce. Slowly add the single cream, stirring as you go. Cook this for another 10 minutes, but do not let the pan go dry! There should still be a reasonable about of sauce when the dish is served.

Now the fun bit!!

Put the mushroom fettuccine on a plate or bowl, garnish with chopped parsley and top with lots of parmesan shavings!

Serve with hot garlic bread/ciabatta…..and if you have some white wine left over …a glass to wash it down!

Quick, simple, easy to make tasty Italian food to share! …enjoy!