Mushroom Ragu with Fettuccine

June 11, 2014
by hellofreshau

    You definitely won’t miss meat when digging into this rich mushroom dish!


    Ingredients for two people

    250 gfettuccine
    350 gvegetable stock
    2 tbsbutter
    1 tbsolive oil
    4garlic cloves, peeled & finely chopped
    3Field mushrooms, roughly chopped
    80 mlwhite wine
    1 handfulparsley, roughly chopped
    1lemon, juiced
    50 gparmesan, grated

    Hellofresh recipe

    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.

    To serve

    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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