Mushroom Ragu w/ Fettuccine

Ingredients

• Pasta Fettuccine

  Compliments

  5 oz or 142g

• Butter

  Unsalted

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  1 ½ tsp or 7g

• Garlic

  Raw

  2 clove or 6g

• Mushrooms

  Portabella, raw

  1 ½ mushroom, whole or 126g

• White wine

  Alcoholic beverage, table

  1 ⅓ fl oz or 39g

• Vegetable Stock

  Freshdirect

  ½ cup or 119g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Parmesan cheese

  Grated

  1 tbsp or 5g

Directions

1. For the pasta: Bring a large pot of salted water to the boil. Add the fettuccine to the boiling water and cook for 8-10 minutes or until al dente, stirring regularly to ensure the pasta does not stick. Strain the pasta.
2. For the ragu: In a large frying pan, heat the butter and oil over a high heat then add the garlic and cook for 30 seconds. Add the mushrooms and continue to cook for 3 minutes until golden. Add the white wine and continue to cook until the wine has reduced by two thirds, this will take approximately 1-2 minutes. Once the wine has reduced, lower the stove to a medium heat and add the stock to the pan. Let the stock simmer for 5-10 minutes or until it has reduced by half. Season with salt and pepper.
3. To serve: Divide the fettuccine evenly amongst your bowls, then do the same with the mushroom ragu. Top with a squeeze of lemon juice and freshly grated parmesan.
4. Recipe inspired by: https://www.hellofresh.com.au/recipe/detail/53857414ff604d40068b4568/mushroom-ragu-with-fettuccine/

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• Mushroom Ragu w/ Fettuccine https://www.hellofresh.com.au/recipe/detail/53857414ff604d40068b4568/mushroom-ragu-with-fettuccine/
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