Sunday, December 04, 2011

Creamy Mushroom Fettuccine

This recipe inspiration came from the awesome Sweet Paul. I look forward to their Recipe Mondays like a kid waiting for Christmas morning. Everything they do is simple and amazing (even when they're doing crafts and design). The style is beautiful. 

Mushrooms were on sale yesterday, and the weather was a little cool and damp, so I knew it was perfect timing for me to finally pull out this recipe. Follow it with some hot cocoa, and you have yourself a warm, comforting holiday evening. Here's the skinny.

Creamy Mushroom Fettuccine
(adapted from Sweet Paul)

1 tbs. olive oil
1/2 small onion, finely diced
1 1/2 lbs. fresh mushrooms, sliced
2 cloves of garlic, chopped
1 tsp. unbleached all-purpose flour
1 cup chicken stock
1/2 cup milk
1 tsp. dill
1/2 tsp. rosemary
salt and pepper, to taste
fettuccine (or vermicelli, spaghetti)

  1. In a medium sized pot, boil some water. Salt the water liberally, then add fettuccine and cook until al dente.
  2. While pasta is boiling, heat olive oil in a sauce pan over medium-high heat and cook onions until translucent. Add garlic and mushrooms and saute just until mushrooms start to turn color. 
  3. Add flour and mix until a slight paste forms. Add chicken stock and milk and stir to combine. Reduce heat to medium and add herbs. Simmer until sauce thickens.
  4. Plate fettuccine on a nice plate and ladle sauce over the noodles. Top with freshly grated parmesan.

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