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Lorenza

Lorenza Avila

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Recipe of Fettuccine with Mushroom Sauce
Recipe

Fettuccine with Mushroom Sauce

1h
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Rich recipe for pasta with a mushroom and mushroom sauce in a creamy sauce with parmesan cheese.
Learn more about Lorenza Avila

Ingredients

4 portions
  • 100 grams dry mushroom
  • 1 1/2 cups Water
  • 2 tablespoons olive oil
  • slices bacon, minced
  • 6 shallots, minced
  • 1/2 kilos mushroom, filleted
  • 1/2 teaspoons rosemary
  • 1 can beef bouillon
  • 2 cups thick cream
  • 1/2 kilos fettuccine
  • 1 cup parmesan cheese

Preparation

Put the dried mushrooms in the boiling water, leave them for 30 minutes. Remove them from the water, reserving and chopping them.
Heat the oil on medium heat, add the bacon and cook to release its fat, remove half of the fat if it is plenty, add the shallot, and leave for a minute. Add the dried mushrooms, fresh, and rosemary. Leave on low heat for about 10 minutes.
Add the mushroom juice and the beef broth to the mushrooms and mushrooms. Then, add the cream and leave in soft heat without boiling. (Up to this point, it can be prepared three days before and stored in the refrigerator)
Put a saucepan with plenty of water and salt and leave over high heat to boil. Add the fettuccini and let it cook al dente. Meanwhile reheat the sauce.
Drain the pasta, put it on a platter and put the sauce on top. Stir gently and add the Parmesan cheese. Sprinkle chopped parsley and serve.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Anonymous
07/02/2014 15:40:07
Suena muy rica! me encanta la receta.
Annuar Flores
12/06/2013 16:30:26
buenísima una receta muy fácil de hacer y muy buena
Ismael Mora
27/02/2013 20:12:19
grax buena
Alejandro Dominguez Rivera
03/02/2013 23:12:39
esta receta esta deliciosa grax

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