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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Fettucine w/Wild Mushrooms

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium

Ingredients

2 Tablespoons unsalted butter
1/4 cup shallots, finely chopped
1 garlic clove, minced
1/2 pound assorted fresh wild mushrooms, cleaned and thickly sliced
Salt and freshly ground black pepper
1/3 cup dry white wine
3/4 cup gf chicken stock
3/4 pound gf fresh fettuccine noodles, (use pasta dough recipe)
2 Tablespoons fresh Italian parsley, finely chopped
1/3 cup parmesan shavings

Directions

Prepare the pasta dough according to the recipe posted in Glutenfreeda’s recipe book. Using the fettuccine attachment on your pasta machine, cut fettuccine strands. Lightly dust with gf flour and cover with a clean towel.

In a medium skillet melt butter over medium-high heat until foaming. Add shallots to skillet and cook, stirring, until slightly softened, about 2 minutes.

Add half of garlic to skillet and cook, stirring, for about 1 minute. Add mushrooms to skillet, season with salt and pepper, increasing heat to high. Cook mushrooms, stirring, until they have released their liquid and are lightly browned, about 7-10 minutes. Using a slotted spoon, transfer mushrooms to a large bowl.

Pour wine into skillet and boil over high heat, stirring, until reduced to about
2 tablespoons, about 10 minutes. Add stock and boil until reduced by half, about
20 minutes.

Return mushrooms to skillet, season with salt and pepper and keep warm.

Meanwhile, bring a large pot of water to a boil. Add salt, and then add fresh fettuccine and cook until al dente. Drain fettuccine and toss with mushrooms and sauce. Sprinkle with chopped parsley and garnish with shaved parmesan.

Tips

Porcini and chanterelles work best in this recipe, however other mushrooms will work as well. Avoid oyster mushrooms since they have a tendency to become too soft during cooking.

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