We have a new favourite for all mushroom lovers: in this creamy and succulent dish, oyster mushrooms and champignons share the spotlight, and the wine and cream complement the flavours in a heavenly way.
Ingredients
- 500 g fettuccine pasta
- 50 ml olive oil
- 600 g mushrooms (oyster and champignon)
- 2 yellow onions
- 2 cloves of garlic
- 50 ml dry white wine
- 100–150 ml cooking cream
- 1 handful green parsley
- 100 g cheese
- salt and pepper to taste
Instructions
Cook the pasta in boiling salted water two minutes less than the time indicated on the package.
In a hot frying pan, fry the mushrooms, the finely chopped onion and the sliced garlic in a little olive oil. When the mushrooms have browned, add salt and pepper and a little dry white wine, which we leave to evaporate completely. When it’s ready, mix the pasta with the fried onions and mushrooms and add a few tablespoons of pasta water and a little cream.
Boil the pasta together with the mushrooms and cream for 1-2 minutes, then remove from the heat and sprinkle generously with grated cheese. Stir everything together to get a creamy, juicy texture!
Sprinkle generously with more cheese and freshly ground pepper, add a few drops of olive oil, sprinkle with finely chopped green parsley and serve immediately.
Enjoy your meal!
