Mushroom Ragu with FettuccineJune 11, 2014
You definitely won’t miss meat when digging into this rich mushroom dish!
Ingredients for two people
|350 g||vegetable stock|
|1 tbs||olive oil|
|4||garlic cloves, peeled & finely chopped|
|3||Field mushrooms, roughly chopped|
|80 ml||white wine|
|1 handful||parsley, roughly chopped|
|50 g||parmesan, grated|
For the pasta
Bring a large pot of salted water to the boil. Add the fettuccine to the boiling water and cook for 8-10 minutes or until al dente, stirring regularly to ensure the pasta does not stick. Strain the pasta.
For the ragu
Meanwhile, dissolve each packet of vegetable stock as per the instructions on the packet. (You’ll end up with more stock than you need. Feel free to use the remainder at your own discretion.) In a large frying pan, heat the butter and oil over a high heat then add the garlic and cook for 30 seconds. Add the mushrooms and continue to cook for 3 minutes until golden. Add the white wine and continue to cook until the wine has reduced by two thirds, this will take approximately 1-2 minutes. Once the wine has reduced, lower the stove to a medium heat and add the stock to the pan. Let the stock simmer for 5-10 minutes or until it has reduced by half. Toss through the parsley and season with salt and pepper.
Divide the fettuccine evenly amongst your bowls, then do the same with the mushroom ragu. Top with a squeeze of lemon juice and freshly grated parmesan and most importantly, enjoy!
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