When I made this recipe, I didn't realize they meant the shallots that look like little tiny onions, so I used the long green kind of shallots instead by accident. Still tasted yum.
- 400g fettuccine
- 1 tablespoon olive oil
- 8 shallots, cut into wedges
- 20g butter
- 375g sliced mushrooms
- 2 cloves garlic
- 1 tablespoon wholegrain mustard
- 300ml thickened cream
1. Cook the fettuccine according to the packet, drain, and reserve 1 cup of the cooking water.
2. Heat oil in a large frypan and cook the shallots, stirring occasionally for 5 minutes or until golden. Add the butter and increase the heat to high. Add the mushrooms and garlic stirring often for 5 minutes.
3. Stir in the mustard and cream and simmer for 3-5 minutes until the sauce thickens slightly.
4. Add the fettuccine and enough of the reserved cooking water to form a sauce. Toss to combine.
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