Pasta with forest mushrooms

2 servings

30 minutes

Pasta with forest mushrooms is a culinary journey to the heart of Italian cuisine, where the harmony of flavors reaches perfection. Forest mushrooms give the dish a rich, earthy aroma, while the creamy sauce enriched with white wine and fresh herbs makes the texture tender and enveloping. Italian chefs have long valued the combination of pasta and mushrooms as it highlights the natural taste of ingredients without unnecessary additives. Fettuccine perfectly captures the creamy sauce, while parmesan and truffle oil add depth and elegance. This dish not only warms the soul but is also perfect for cozy evenings with family or romantic dinners. Enjoy every bite, feeling the aroma of the forest and Italian hospitality in every flavor nuance.

Energy value per serving

• Calories: 764.4
• Proteins: 28.3g
• Fats: 37g
• Carbohydrates: 69.6g

Ingredients

• Dry white wine: 50 ml
• Olive oil: to taste
• Parmesan cheese: 50 g
• Freshly ground black pepper: to taste
• Cream 20%: 250 ml
• Sea salt: to taste
• Thyme: 2 pc
• Truffle oil: to taste
• Garlic: 2 clove
• Fettuccine pasta: 160 g
• Forest mushroom mix: 400 g

Cooking steps

1. Put the pasta to boil. Salt the water.

   Required ingredients:

   • Sea salt:  to taste

2. At this time, finely chop the garlic. Clean the mushrooms, soak them in water, drain, soak again, and drain again, then dry and cut into large pieces. Do not keep the mushrooms in water for long — they easily absorb water, and excess moisture is not needed.

   Required ingredients:

   • Garlic: 2 cloves
   • Forest mushroom mix: 400 g

3. Heat the pan, add garlic and mushrooms, and fry well.

   Required ingredients:

   • Garlic: 2 cloves
   • Forest mushroom mix: 400 g

4. Tear off the thyme leaves and sprinkle them over the mushrooms. Chop the parsley. When the mushrooms turn golden, pour in the wine, reduce the heat, and wait a few minutes for it to evaporate.

   Required ingredients:

   • Thyme: 2 pieces
   • Dry white wine: 50 ml

5. Then add the cream. Check the pasta to be al dente, drain it while leaving some water. The mushrooms with cream will turn into a thick sauce and should be slightly diluted with the cooking water.

   Required ingredients:

   • Cream 20%: 250 ml
   • Fettuccine pasta: 160 g

6. Add the pasta to the sauce and mix well.

   Required ingredients:

   • Fettuccine pasta: 160 g

7. Remove from heat, sprinkle with parsley and grate parmesan.

   Required ingredients:

   • Parmesan cheese: 50 g
   • Truffle oil:  to taste

8. Place on a plate, add a few drops of truffle oil, a bit more parmesan - and it's very tasty!

   Required ingredients:

   • Parmesan cheese: 50 g
   • Truffle oil:  to taste