Feeds 4-6 people

Cooking time: 25-30 minutes

 

Ingredients:

1kg of fresh Pasta Classica fettuccine (or 500 grams dry fettuccine pasta)

80 grams of butter

Parmesan (as much as you like)

1kg of fresh mixed mushrooms (my favourites are Swiss browns, Wild Flats, King Browns & Enoki)

4-5 table spoons of olive oil

2 garlic gloves peeled and cut thinly

salt & pepper

½ bunch of Parsley (cut very roughly)

 

Start by placing a good size pot of hot water on the flame, adding a teaspoon of salt and a tablespoon of olive oil.

Wash all the mushrooms removing any and all soil from them. Once washed you need to cut the mushrooms. The large mushroom (e.g. Flat mushrooms) you will need to cut them from top to bottom about 3mm thick if you can. If you have decided to use some small mushroom you can cut them up in a few pieces or use them whole.

Once your mushrooms are ready, prepare your non-stick pan by adding 1 tablespoon of olive oil to the pan and placing it on a high flame. Place your mushrooms in the pan and allow them to cook so that they start to release their moisture. Once the mushrooms start to soften, add the salt, pepper (add salt & pepper to taste - remember you can always add more later) and half of the cut parsley, then stir through. Continue to cook on a high heat until your mushrooms have softened then turn the flame off.

At this time, your water should be boiling. If your using fresh Pasta Classica fettuccine, slightly loosen them with your hands before you add them to the water. Once the pasta is in the boiling water, give the water a gentle stir and place the lid back on. Once the water is boiling again, remove the lid and allow the fettuccine 2 minutes cooking time then gently strain the pasta making sure that you keep ½ a cup of the pasta water for later.

Once the pasta is strained place the mushrooms back on high flame. Add the garlic and the remainder of the parsley. Once the mushrooms have returned to temperature, add the mushrooms and the pasta together in the pasta pot with the pasta water (the water will help keep the pasta loose) then serve.