FETTUCCINE AI FUNGHI

Fettuccine ai funghi image

Provided by @MakeItYours

Number Of Ingredients 10

375g tagliatelle or fettuccine
50g unsalted butter
1 tablespoon extra virgin olive oil
500g assorted mushrooms (such as Swiss brown, button, oyster, shiitake), roughly sliced
1 garlic clove, crushed
1 long red chilli, seeds removed, thinly sliced
1/2 teaspoon grated nutmeg
150ml pure (thin) cream
1/4 cup (20g) grated parmesan, plus extra to serve (optional)
2 tablespoons finely chopped flat-leaf parsley leaves

Steps:

Cook the pasta in a large saucepan of boiling salted water until al dente.
Meanwhile, place the butter and oil in a frypan over medium-high heat. When the butter is melted, add the mushrooms and fry for 2 minutes or until slightly softened. Remove mushrooms from the pan, add garlic and chilli and fry for 1 minute. Add nutmeg, cream, parmesan and freshly ground black pepper and cook, stirring, for a further 1-2 minutes.
Drain pasta and toss well with the sauce, mushrooms and parsley. Serve in bowls, with extra parmesan if desired.