0
Fettuccini with Porcini mushroom and arugula
Back to recipes
Fettuccini with Porcini mushroom and arugula
Served in a white wine, olive oil, garlic and parmesan sauce, this simple pasta dish is quite exquisite.
Fettuccini with Porcini mushroom and arugula
| Prep time: 10 minutes |
|---|
| Cooking time: About 20 minutes |
| Servings or yield: 2 |
| Difficulty level: Easy |
| 300g fettuccini, dry or fresh |
|---|
| 200 g Porcini mushroom, fresh or frozen, minced |
| 2 cups arugula salad, minced, divided |
| 1 cup chicken broth |
| 1/2 cup grated Parmesan |
| 1/4 cup white wine |
| 2 garlic cloves, crushed |
| 1 chili pepper |
| 4 tbsp. extra virgin olive oil |
| 2 tbsp. butter |
| Salt and pepper to taste |
Preparation
Cook fettuccini in a large pot of boiling water until "al dente", drain, drizzle with olive oil and set aside.
In a large skillet heat over high heat garlic, olive oil and chilli pepper about 3 minutes. Add Porcini mushrooms and sear over high heat about 5 minutes. Add white wine and let evaporate 1 minute. Add butter, broth, salt and pepper to taste and continue cooking over medium heat for about 5 minutes.
Add first cup of arugula and mix well. Add the fettuccini and mix. Add last cup arugula, Parmesan and mix well.
Serve and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Cook fettuccini in a large pot of boiling water until "al dente", drain, drizzle with olive oil and set aside.
2 - In a large skillet heat over high heat garlic, olive oil and chilli pepper about 3 minutes.
3 - Add Porcini mushroom and sear over high heat about 5 minutes.
4 - Add white wine and let evaporate 1 minute.
5 - Add butter, broth, salt and pepper to taste and continue cooking over medium heat for about 5 minutes.
6 - Add first cup of arugula and mix well.
7 - Add the fettuccini and mix.
8 - Add second cup arugula, Parmesan and mix well.
9 - Serve and enjoy!
