Fettuccine with fennel and shiitake mushrooms
4 servings
20 minutes
Fettuccine with fennel and shiitake mushrooms is an exquisite Italian dish that embodies the harmony of nature's flavors. The origins of this pasta trace back to Tuscan traditions, where fresh vegetables and aromatic mushrooms complement the delicate creamy texture. Fennel adds a refreshing anise note that pairs perfectly with the meaty shiitake, revealing their umami hints. Sun-dried tomatoes add zest, while grated Parmesan completes the symphony of flavors. This dish is perfect for a cozy family dinner or an elegant festive table, and its creamy consistency makes it particularly comforting.
1
Heat oil in a large skillet. Add mushrooms and sauté over medium heat until soft. Add garlic, stir for a few seconds, then add fennel. Cook for 5 minutes until fennel softens. Cover and simmer on low heat for 10 minutes.
- Extra virgin olive oil: 2 tablespoons
- Shiitake mushrooms: 100 g
- Finely chopped garlic: 1 clove
- Fennel bulb: 100 g
2
Cook fettuccine in a large pot of salted water. Drain the water.
- Fettuccine: 180 g
3
Open the lid, pour in the cream, add sun-dried tomatoes and fennel greens. Cook for 2 minutes on high heat.
- Heavy cream 35% fat: 0.3 glass
- Sun-dried tomatoes: 1 piece
- Fennel fronds: 0.5 tablespoon
- Ground black pepper: to taste
- Salt: to taste
4
Serve the cooked pasta, mix it, plate it in portions, and serve with grated parmesan.
- Grated Parmesan cheese: to taste
