Name: Fettuccine with Wild Mushroom Sauce
Yield: 6 Servings
Ingredients: 1 1/2 ounces dried porcini mushrooms*; 3 cups hot water; 6 tablespoons (3/4 stick) butter; 3 tablespoons extra-virgin olive oil; 3 garlic cloves, crushed; 1 1/2 pounds assorted fresh mushrooms, such as wild crimini, portobello (dark gills scraped out), and stemmed shiitake, thickly sliced; 6 tablespoons chopped fresh Italian parsley, divided; 1 batch freshly cooked Homemade Egg Fettuccine; 1/2 cup freshly grated Pecorino Romano cheese plus more for passing

Skip to main content

Image may contain Food Pasta Macaroni and Plant

Recipe notes

Back to top