KCTS 9 Kitchen Recipe: Wild Mushroom Fettuccini

KCTS 9 Kitchen Recipe: Wild Mushroom Fettuccini

Wild Mushroom Fettuccini

KCTS Cooks Pasta II

Amy Fortier, Seattle

Serves 3 to 4

Ingredients

4-6 ounces clarified butter
12 ounces assorted wild mushrooms, cleaned, stemmed and cut into julienne strips
8-10 medium garlic cloves, peeled and squeezed in garlic press
1 cup sweet Marsala wine
2 cups half-and-half
1/2 teaspoon salt, or to taste
Freshly ground black pepper to taste
12 ounces fresh or dried fettuccine, cooked according to directions
Grated Parmesan for serving

Preparation

Heat the butter in a large skillet over medium heat. When hot, add the mushrooms and sauté until they wilt and begin to render their liquid. Add garlic; continue to cook until garlic begins to color.

Deglaze pan with the Marsala wine. Add cream, salt and pepper. Reduce by about half, until lightly thickened. Toss sauce with the cooked fettuccine and top with Parmesan.