Fettuccine with Wild Mushrooms, Garlic and Shallots. Butter lettuce with vinaigrette and pine nuts.

A wonderful way to enjoy wild mushrooms is to saute them with shallots and herbs, and toss with pasta and a generous sprinkle of Parmesan cheese.  It's earthy and hearty with the herbs lending freshness.

Fettuccine with Wild Mushrooms, Shallots and Garlic.

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Serves: 6 Total Time: 30


  • 3 Tbs. olive oil
  • 4 oz. pancetta, chopped
  • 4 large shallots, diced
  • 2 cloves minced garlic
  • 3 tsp. minced or rosemary
  • 1 and 1/2 pounds wild mushrooms, such as chanterelles, shiitake and/or cremini, sliced
  • Coarse kosher salt and freshly ground pepper, to taste
  • 2 cups chicken broth
  • 3 tablespoons whipping cream
  • 16 oz. (185 g.) dried egg fettuccine
  • 3/4 cup (2 oz./60 g.) grated Parmigiano-Reggiano cheese
  • 4 tablespoons chopped fresh flat-leaf parsley for garnish


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