Fettuccine with baked mushrooms
4 servings
40 minutes
Fettuccine with roasted mushrooms is a refined dish of Italian cuisine that combines the delicate texture of pasta with the rich, slightly smoky flavor of shiitake. The origins of this dish trace back to the traditions of Northern Italy, where pasta is often paired with aromatic forest mushrooms. Roasting the mushrooms gives them a deep, caramelized hue that perfectly complements olive oil, garlic, and cumin. The fettuccine envelops all the ingredients to create a harmony of flavors, while fresh parsley adds a touch of freshness. This dish is suitable for both a cozy family dinner and an elegant feast, highlighting the richness of Italian gastronomy.
1
Preheat the oven to 160°C. Line a baking tray with foil, grease it with oil, and scatter cumin and garlic. Place the caps on the foil and bake for 30 minutes.
- Extra virgin olive oil: 2 tablespoons
- Caraway: 4 g
- Finely chopped garlic: 2 cloves
- Shiitake mushrooms: 300 g
2
Take the caps out of the oven and cut them into small pieces. Chop the cumin and garlic.
- Shiitake mushrooms: 300 g
- Caraway: 4 g
- Finely chopped garlic: 2 cloves
3
Before serving, boil the fettuccine in salted boiling water. Drain the water and place the pasta in a pan. Add mushrooms, cumin, garlic, and the remaining olive oil.
- Fettuccine pasta: 300 g
- Shiitake mushrooms: 300 g
- Caraway: 4 g
- Finely chopped garlic: 2 cloves
- Extra virgin olive oil: 2 tablespoons
4
Cook on low heat for a few minutes, stirring gently to mix all the ingredients. Add salt and pepper to taste, garnish with parsley, and serve.
- Salt: to taste
- Ground black pepper: to taste