MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom & Rosemary Fettuccine
 Categories: Mushrooms, Herbs, Pasta, Wine, Cheese
      Yield: 3 servings
 
    500 g  Small whole portabellini
           - mushrooms
           Olive oil; for frying
      3    Fresh rosemary sprigs
     25 g  Butter
    1/2 c  White wine
           Salt & fresh ground pepper
    250 g  Fresh fettuccine; cooked al
           - dente
     70 g  Woolworths burratina
           Mozzarella; to serve
           Wild rocket; to serve
 
  Trim the ends if necessary but leave the mushrooms whole. Wipe clean
  with damp a cast-iron grill pan and grill over a fairly high heat
  until tender and slightly charred - about 10 minutes.

  Stir-fry the oiled mushrooms in a large non-stick or heavy cast-iron
  pan with the rosemary for about 5 minutes, until barely tender.

  Stir in the butter until melted, then pour in the wine or stock. Bring
  to a bubble. Simmer until well-reduced, stirring continuously. Discard
  the rosemary and check the seasoning.

  Arrange nests of freshly cooked pasta on large plates and spoon over
  the mushrooms. Add shreds of mozzarella and scatter over the rocket.

  Recipe by Phillippa Cheifitz

  RECIPE FROM: https://taste.co.za

  Uncle Dirty Dave's Archives

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