• 45minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, D
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup dried porcini mushrooms, soaked in

  2. 1 cup water for 1 hour

  3. 2 tablespoons olive oil

  4. 1/2 pound white button mushrooms, large dice

  5. 3 cloves minced garlic

  6. 1 tbsp butter

  7. 3 cups tomato sauce

  8. 1 pound fettuccini

  9. 1/4 cup chopped parsley

  10. salt and fresh ground black pepper to taste

  11. grated Parmesan as needed

Instructions Jump to Ingredients ↑

  1. Strain the soaked porcini mushrooms, reserving the soaking liquid. Chop the porcini and reserve. Place a large saucepan over high heat, and add the olive oil. When the oil is hot, add the diced mushrooms, and sauté until all the liquid comes out, evaporates, and the mushrooms are lightly browned.

  2. Turn the heat down to med-low, and add the butter, garlic, and porcini mushrooms. Cook for 5 minutes, and then add the tomato sauce and 1/2 cup of the reserved mushroom soaking liquid. Simmer on low, stirring occasionally for 20 minutes.

  3. Cook the fettuccini as directed, drain, but do not rinse. Add the parsley to the sauce, taste and season with salt and fresh ground black pepper. Toss the pasta together with the hot sauce in a serving dish. Serve hot with Parmesan cheese.


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