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Whether you are planning an elaborate menu or only planning in advance for tomorrow's Mixed mushroom fettuccine. This recipe stems in many years of enjoying it at kitchen. I discover that adding a few ingredients to some recipe provides depth to that which exactly is usually dull. You may be searching for milder meals to produce together with your leftovers. Great and gentle Mixed mushroom fettuccine ideal for post-vacation. The substances in this recipe receive your tongue thumping, also are very waist-friendly when you will need a'snack' following an active holiday. Using several elements as alternate options, this soup is loaded with a fall and spicy flavor which produces it creamy. An ideal Mixed mushroom fettuccine to warm you up on chilly winter months. Fantastic for employing leftover.

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How to make Mixed mushroom fettuccine

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 375g pkt fresh fettuccine
  • 40g butter
  • 1 leek, pale section only, thinly sliced
  • 2 bacon rashers, finely chopped
  • 2 garlic cloves, crushed
  • 200g flat mushrooms, thinly sliced
  • 300g button mushrooms or cup mushrooms, thinly sliced
  • 2/3 cup (160g) sour cream
  • 1/4 cup chives, finely chopped
  • 1/3 cup (25g) parmesan, finely grated

Method

  • Step 1 Cook the fettuccine in a saucepan of salted boiling water following packet directions until al dente. Drain, reserving 1/2 cup (125ml) of the cooking liquid.
  • Step 2 Meanwhile, heat the butter in a deep frying pan over high heat. Add the leek and bacon and cook, stirring, for 5 mins or until leek softens. Add the garlic and combined mushroom. Cook, stirring occasionally, for 5 mins or until mushroom is tender.
  • Step 3 Add the sour cream and reserved cooking liquid. Cook, stirring, for 2 mins or until smooth and heated through. Add the fettuccine to pan with half the chives and half the parmesan. Toss to combine. Taste and season.
  • Step 4 Top fettuccine with remaining chives and parmesan to serve.