Jade Emperor
Head Chef
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!
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!
Last edited:
