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Fettuccine With Creamed Mushrooms, Cider, Chives And Parmesan

Project Description


– 2 servings of cooked fettuccine

– 15 ml (1 tbsp.) butter

– 1 shallot, minced

– 1 garlic clove, chopped

– 500 ml (2 cups) mushrooms mixed into quarters (white and shiitake)

– 125 ml (½ cup) Domaine Labranche cider

– 125 ml (½ cup) 35% cream

– 1 pinch of salt

– 1 pinch ground black pepper

– 30 ml (2 tbsp.) chopped chives

– 60 ml (¼ cup) grated fresh Parmesan cheese



In a skillet, melt butter over medium heat. Add the shallot and garlic and cook, stirring, for about 2 minutes. Add the mushrooms and cook 5 minutes. Add the wine and bring to boil.

Reduce heat and simmer for 4 minutes. Add cream, salt and pepper and cook for about 2 minutes or until sauce has thickened enough to coat the back of a spoon. Add the parsley and mix.

*You can prepare the sauce in advance, let it cool and put it in glass jars. It will keep for up to 2 days in the refrigerator. Reheat before serving.

Project Details

  • Date5 Février 2015
  • ProduitVin Blanc
  • Temps de préparation25 min
  • Recettes pour 2 personnes
  •  1

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