MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mushroom & Rosemary Fettuccine
Categories: Mushrooms, Herbs, Pasta, Wine, Cheese
     Yield: 3 servings

   500 g  Small whole portabellini
          - mushrooms
          Olive oil; for frying
     3    Fresh rosemary sprigs
    25 g  Butter
   1/2 c  White wine
          Salt & fresh ground pepper
   250 g  Fresh fettuccine; cooked al
          - dente
    70 g  Woolworths burratina
          Mozzarella; to serve
          Wild rocket; to serve

 Trim the ends if necessary but leave the mushrooms whole. Wipe clean
 with damp a cast-iron grill pan and grill over a fairly high heat
 until tender and slightly charred - about 10 minutes.

 Stir-fry the oiled mushrooms in a large non-stick or heavy cast-iron
 pan with the rosemary for about 5 minutes, until barely tender.

 Stir in the butter until melted, then pour in the wine or stock. Bring
 to a bubble. Simmer until well-reduced, stirring continuously. Discard
 the rosemary and check the seasoning.

 Arrange nests of freshly cooked pasta on large plates and spoon over
 the mushrooms. Add shreds of mozzarella and scatter over the rocket.

 Recipe by Phillippa Cheifitz

 RECIPE FROM: https://taste.co.za

 Uncle Dirty Dave's Archives

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.