Mixed Mushroom Fettuccine

Ingredients

375 g fresh fettuccine
40 g butter
1 leek, pale section only, thinly sliced
2 bacon rashers, finely chopped
2 garlic cloves, crushed
200 g flat mushrooms, thinly sliced
300 g cup mushrooms, thinly sliced
2/3 cup (160 g) sour cream
1/4 cup finely chopped chives
1/3 cup (25 g) finely grated Parmesan

Method

Cook the fettuccine in a saucepan of salted boiling water following packet directions until al dente. Drain, reserving 1/2 cup (125mL) of the cooking liquid.

Meanwhile, heat the butter in a deep frying pan over high heat. Add the leek and bacon and cook, stirring, for 5 minutes or until leek softens. Add the garlic and combined mushrooms. Cook, stirring occasionally, for 5 minutes or until mushroom is tender.

Add the sour cream and reserved cooking liquid. Cook, stirring, for 2 minutes or until smooth and heated through. Add the fettuccine to pan with half the chives and half the Parmesan. Toss to combine. Taste and season.

Top fettuccine with remaining chives and Parmesan to serve.

Credits: Coles

Photo Credits: Coles