Fettuccine with chanterelles
4 servings
25 minutes
The wide surface of fettuccine allows you to catch a lot of sauce - from butter, aromatic herbs and evaporated wine. The simplest recipe, all in all it will take you only 20 minutes. Recipe from the chef of the gastrobar "More" Alexander Vyakherev .
Calories767kcal
Proteins15.2grams
Fats49.5grams
Carbohydrates57.1grams
Fettuccine
300
g
Chanterelles
400
g
Olive oil
80
ml
Shallot
40
g
Garlic
20
g
Thyme
4
g
Dry white wine
120
ml
Chicken broth
280
ml
Butter
120
g
Parsley
80
g
Salt
to taste
Ground black pepper
to taste
1
First, sauté the chanterelles with thyme in a hot pan for 2 minutes.
- Chanterelles: 400 g
- Thyme: 4 g
2
Chop shallots and garlic into small cubes and add to the chanterelles. The onion should be sautéed until golden.
- Shallot: 40 g
- Garlic: 20 g
3
Pour in the wine and let it evaporate a bit, then add chicken broth and butter. The sauce is ready!
- Dry white wine: 120 ml
- Chicken broth: 280 ml
- Butter: 120 g
4
Boil the fettuccine until al dente.
- Fettuccine: 300 g
5
Add pasta to the prepared sauce, season with salt and pepper, and sprinkle with chopped herbs.
- Fettuccine: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 80 g
