Fettuccine and Mushrooms in White Wine and Cream Sauce

Rivky Kleiman Recipe By
  • Cook & Prep: 25 m
  • Serving: 6
  • Contains:

A gourmet pasta that will appeal to all palettes and involves very little preparation. This dish is a guaranteed crowd-pleaser and a keeper. 

Ingredients (13)

Main ingredients

Start Cooking

Make the Fettucine

  1. Prepare pasta according to package instructions.

  2. In the meantime, melt butter in a large skillet over medium-high heat. Add garlic and sliced mushrooms. Stir until well coated. Sauté for 10-15 minutes until all mushrooms are slightly browned. Transfer to a dish. 

  3. Combine "beef" broth, wine, soy sauce, cornstarch, Dijon mustard, and salt and pepper in a small bowl. Add mixture to the skillet and bring to a boil. Stir until mixture begins to thicken (about one minute).

  4. Add in the pasta and mushrooms and stir until combined.

  5. Add in the heavy cream and parsley flakes. Stir until well combined, then remove from heat.


Photography: Lisa Monahan.

Food Styling: Chanie Nayman.

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