Fettuccine alla Funghi

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Jade Emperor

Head Chef
Joined
Apr 12, 2023
Messages
1,132
Location
Australia
For this recipe, I am going to focus on the sauce.

Step one:
prepare the fettuccine”.
I make my own pasta, and my recipe and technique can be found on here. If using packaged pasta, use the instructions on the packet.

Serves 4
Ingredients:

3 cups mushrooms, chopped

I like to use a selection of mushrooms- mainly Swiss buttons with some field mushrooms, maybe shiitake and lions mane. Most supermarkets offer a small tub of variety mixed mushrooms. The button mushrooms are the majority item in this.

100gm butter
1 cup mushroom stock
You can buy prepared stock or cubes. I make my own using chopped off stems and any leftover scraps I have.
1/4 cup marsala
2 shallots, chopped
1 garlic clove, chopped
1/2 cup garlic shoots, roughly chopped
1/4 cup Asian chives
Available in Asian grocer
1 1/2 cup heavy cream

Method:

Melt butter over medium heat, sauté the mushrooms and shallot until mushrooms begin to soften and darken slightly.
Reduce heat to low and add garlic, garlic shoots. Allow to simmer for a few minutes to release the garlic flavour.
Deglaze the pan with the Marsala and add the stock. Return to a medium heat and allow to reduce by 1/3.
Take the heat back down to low and add the cream, stirring frequently until well combined. Allow to return to a gentle simmer.
As the sauce thickens, make sure the fettuccine is cooked and warmed through.
Add the chives.
Drain the pasta and combine with the sauce over low heat, stirring frequently until well combined.
Serve, with grated parmigiana reggiano.
Enjoy!
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Last edited:
Thank you. I have saved it to Copy Me That (CMT).

You meant Marsala, not masala, right? If you meant masala, what kind of masala? If it is Marsala, is that a dry Marsala?
 
Sorry, yes the Italian fortified wine.
Didn’t everyone’s parents have a bottle of this?
1737756475251.jpeg

(Edited my post, thanks!)
 
Could be, probably.
I just remember when I was little that every house had some kind of liquor cabinet that was filled with weird stuff. Marsala was one, crème de menthe, cassis, Pernod, Campari, Cherry brandy, blue curaçao, advokaat. Most of them were still mainly full. Well, depending on the people who lived there…
 
Ooh, Advokatt. I don't see that here. That one is definitely weird. But, it makes a fabulous cocktail for a hot afternoon. Just pour a shot in a tall glass. Add ice if you want. Then add lemon Fanta. It's called a snowball.
 
Were you even old enough to drink in 1971? It was right around then I tried my first snowball, on vacation to Mallorca, but not Palma.
Umm…no. But have no fear, the bottles were still there when I was - I just didn’t want to even try any of them.
 
Haha yeah it is. I’m thinking about starting a thread about what to serve if I want to do a throwback 70’s cocktail party. Perhaps I could get a mod to move these replies.
No, in Australia, that’s called a Grasshopper. Minty from crème de menthe.
 
Haha yeah it is. I’m thinking about starting a thread about what to serve if I want to do a throwback 70’s cocktail party. Perhaps I could get a mod to move these replies.
No, in Australia, that’s called a Grasshopper. Minty from crème de menthe.
We have a drink here in N.A. called a grasshopper that has green crème de menthe. I dislike mint and crème de menthe. It was bad enough smelling it when I tended bar. A thread with throw back cocktails sounds fun. Some of them were good, others deserve to be forgotten.
 
Oh I feel your pain Taxy.
Before (and frankly, since) I was a chef, I did bar. And the grasshopper was considered by some (few) to be hauteur.
Crème de menthe and cream with shaved chocolate and a glacé cherry. 🤮
And “can I have a gin martini with an onion please?”
“oh so a Gibson?”
“NO!!! A gin martini with an onion!”
🤦‍♂️
“Coming right up, sir”
 
There are two Marsala's
one Dry, often designated as "Fine"
the other Sweet, sometimes known as "Cremovo"

You might think the dry as sweet if you've never tasted the other.
But the Cremovo is definiely sweet, no mistake on that one, IMHO
 
Dry Marsala is used for a savoury dish called Chicken Marsala.
But I think it is a Sweet Marsala used for creamy sauces, such as Mushroom, no?

Edit:
Asian Chives are what are called Garlic Chives in North America - Came across this once before a long time ago.
 
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