I usually prefer to use Swiss Brown mushrooms because they have more flavour than plain white mushrooms.
Use any long or short shape of pasta. I have a preference for fettuccine for creamy pastas because there’s more surface area for the creamy sauce to cling to!
It’s very important to remember that the long shapes of pasta must be cooked in a high pot with a lot of water, otherwise it sticks.
INGREDIENTS SERVING 4/5
1 lb isiBisi gluten free fettuccine
4 tbsp unsalted butter
2 tbsp extra virgin olive oil
30 oz mushrooms
2 garlic cloves finely chopped , with the center ( germ) removed
1/2 cup white wine dry
3/4 cup whole cream
1/3 cup fresh grated parmigiano Reggiano
1 tsp salt
Extra parmesan for serving.
Melt butter and heat oil in a large saucepan over high heat.
Add mushrooms and cook, stirring regularly, add a pinch of salt
When pretty golden (about 4 - 5 minutes), add garlic and cook until garlic is golden too
Add the white wine, stir, cook over high heat until wine is mostly evaporated.
Add the cream, salt and pepper, stirring regularly for another two minutes. Remove the fry pan from the heat.
In a large pot of salted boiling water, cook AL DENTE 1Lb of isiBisi gluten-free Fettucine according to the directions on the package.
Just before draining, taste the pasta , add more salt if required.
Transfer the Fettuccine into the sauce pan and cook for few minutes, if it gets too thick add a splash of water.
Serve immediately with extra fresh grated parmigiano Reggiano.