Fettuccine with Wild Mushrooms

Don't forget to share this ...

Fettuccine with Wild Mushrooms

Ingredients:

• 6 ounces Fettuccine noodles
• 4 ounces Wild mushroom mix, sliced
• 1 lemon
• 2 cloves garlic, minced
• 1 red onion, finely chopped
• 3 sprigs Italian parsley, chopped
• 1 sprig Tarragon, chopped
• 2 tablespoons Sour Cream
• 1/4 cup Parmesan cheese
• 2 tablespoons vegetable stock concentrate
• 1 tablespoon Olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Preparation:

Bring a large pot of water to a boil with a large pinch of Kosher salt. Add the pasta to the boiling water and cook for about 10 minutes, until al dente. Reserve 1/2 cup pasta water.

Meanwhile, heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and season with Kosher salt and Freshly ground black pepper.

Add the garlic and mushrooms and season with Kosher salt and Freshly ground black pepper. Cook for about 5 minutes or until the mushrooms are golden brown.

Add the tarragon, stock concentrate and 1/2 cup of reserved pasta water to the pan with the mushroom mixture. Cook for about 3 minutes, until slightly reduced.

Add the sour cream and stir to combine, and cook for 3 minutes.

Drain the pasta and add it to the pan with the sauce. And squeeze of lemon juice and half the parsley. Toss to combine.

Serve the fettuccine topped with Parmesan and remaining parsley on top.

Tools Used:

*******************************************************************************

Copyright Foodie Made Simple, LLC. All text, recipes and photographs are copyrighted and may not be published elsewhere without express permission. Pinterest, Twitter, Instagram, Tumbler, Google+ and Facebook users, you are welcome to “pin” photos! re-tweet and “share” links all you like, just don’t copy the recipes themselves. Fellow bloggers are welcome to repost my recipes, just write the recipe in your own words, use your own photograph, then link back to the original recipe on foodiemadesimple.com