Balsamic and Burnt-Butter Mushroom Fettuccine
Balsamic and burnt-butter mushroom fettuccine
fettuccine
with balsamic and burnt-butter mushrooms
An amazing recipe from Donna Hay.
Preparation Time: 30 minutes
Serves: 4
Ingredients
250 gm Swiss brown mushrooms - sliced
250 gm button mushrooms - sliced
sea salt and cracked black pepper
400 gm fresh fettuccine
finely grated Parmesan, to serve
1/4 cup (10 gm) dried Porcini mushrooms
2 tbsp boiling water
2 tbsp balsamic vinegar
150 gm unsalted butter - chopped
1/4 cup sage leaves
Method
Place the Porcini mushrooms, water and vinegar in a small bowl and set aside for 5 minutes to soften.
Heat the butter in a large non-stick frying pan over high heat and cook for 5–6 minutes or until foamy and nut brown. Add the sage and cook for 30 seconds or until crisp. Remove with a slotted spoon and set aside.
Add the salt, pepper and remaining mushrooms to the pan and cook, stirring, for 5 minutes or until golden brown and softened. Add the Porcini mixture and cook for 2 minutes or until reduced slightly.
While the mushroom mixture is cooking, cook the pasta in a large saucepan of boiling salted water for 2 minutes or until al dente, drain well.
Add the pasta to the pan and toss to combine. Divide between bowls. Top with the sage and Parmesan, and sprinkle with pepper to serve.
Recipe Courtesy of: Donna Hay