Pasta, Noodles and Rice Recipes -
Fettuccine with Chanterelles
Recipe
Pasta, Noodles and Rice
Recipes
-
Fettuccine with
Chanterelles Recipe
Ingredients
Serve
4
300 g/10 oz
chanterelles, morels or other wild mushrooms
500 ml/17 fl oz Chicken
Stock
15 g/1/2 oz butter
1 tablespoon olive
oil
1 bunch of spring
onions, finely chopped
4 tablespoons dry
white wine
300 g/10 oz fettuccine
verde
2 tablespoons pine
nuts
350 ml/12 fl oz
whipping cream or creme fraiche
salt and pepper
Method:
Thinly slice the chanterelles, reserving any discarded
pieces
of stem
or peel. Pour the stock into a saucepan and bring to the
boil.
Add the mushroom trimmings and cook over a
medium high heat until reduced to 125 ml/4 fl oz. Strain
through a sieve and discard the mushroom trimmings.
Melt
the butter with the oil in a large saucepan or deep
frying pan, add the mushrooms and spring onions, and
cook, stirring, until the mushrooms begin to render
liquid.
Add the wine and cook over high heat until the
liquid has nearly evaporated. Cook the
pasta until al dente. Set aside and keep
warm.
Meanwhile, toast the pine nuts under the grill or in a
dry pan over a moderate heat. Watch them all the time
and move them around to toast evenly.
Add
the reduced stock and cream to the mushroom mixture.
Bring to the boil and reduce the sauce to half its
original volume.
Season to taste with salt and pepper.
Add the drained pasta and pine nuts to the pan and toss
to coat with the sauce. Serve immediately.