Pasta with Mixed Mushrooms

Serves 8

Ingredients

Scale: 1x
  • 1 pound Fettuccine (Plain)
  • 3 tablespoon Olive oil
  • 2 pound Mushroom (fresh, sliced)
  • 1¼ cup Chicken stock
  • ½ stick Butter
  • 3 tablespoon Parsley (fresh, chopped)

Instructions

  1. Pasta with Mixed Mushrooms (Pasta)
  2. 5 Garlic clove(s), minced
  3. 1 Leek(s), sliced thin
  4. 1 1/4 cup(s) Chicken stock
  5. Salt and pepper to taste
  6. Parmesan, fresh, grated
  7. Boil pasta in a large pot of boiling, salted water until al dente; drain.
  8. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic and leek and cook, stirring, until golden brown, about 2 minutes.
  9. Add about half the mushrooms and toss them in the hot oil.
  10. Add the remaining mushrooms in batches as the mushrooms in the pan wilt.
  11. Cook, stirring occasionally, until all the mushroom liquid has evaporated, about 10 minutes.
  12. Add the chicken stock and butter and bring to a simmer.
  13. Simmer until the butter is incorporated, about 3 minutes.
  14. Season well with salt and pepper to taste.
  15. Return drained pasta to pot.
  16. Add the mushroom mixture and chopped parsley to pasta and toss gently to combine.
  17. Add Parmesan cheese, toss to coat and serve immediately.
Italian Baked