Saturday, July 5, 2008

Mushroom and Parmesan Fettuccine

This Italian-style pasta with a creamy mushroom sauce meal flavored with Parmesan cheese can be cooked and on the table in less than 30 minutes. Recipe serves 4.


1 pound (500 g) Fettuccine
1 ounce (30 g) butter
2 onions, finely chopped
3 1/2 ounces (100 g) mortadella, chopped
7 ounces (200 g) mushrooms, thinly sliced
1/2 cup grated Parmesan cheese
1/2 pint (300 ml) carton sour cream
1/4 cup Italian dressing
1 tablespoon chopped parsley


1. Cook fettuccine in boiling water 10 minutes or until just tender; drain. Melt butter in frying pan, add onions, cook until lightly browned (or microwave on High 5 minutes).
2. Add mortadella and mushrooms, stir over heat until mushrooms are tender (or microwave on High 4 minutes). Add Parmesan cheese, sour cream, dressing and parsley, stir over heat 1 minute (or microwave on High 3 minutes). Stir into the fettuccine.

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