Lorenza Avila

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Lorenza Avila

Fettuccine with Mushroom Sauce

Name: Fettuccine with Mushroom Sauce
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: Italiana
Ingredients: 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

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Lorenza Avila

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Rich recipe for pasta with a mushroom and mushroom sauce in a creamy sauce with parmesan cheese.

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Ingredients

4 portions

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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.