Fettucine with mushrooms

This simple, vegetarian fettuccine with mushrooms from Australian cookbook author Emiko Davies is ready on the table in just 15 minutes. This recipe uses a clever trick of using the soaking liquid from rehydrating dried porcinis to create a savoury, umami-rich sauce for the pasta.

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Mushrooms

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• ¼ cup dried porcini mushrooms
• ½ cup (125 ml) boiling water
• 4 shiitake mushrooms
• 2 king brown mushrooms
• ¼ cup each of flat-leaf parsley, mint and oregano
• 20 g butter
• Olive oil, for drizzling
• 1 garlic clove, bruised
• ½ cup (125 ml) dry white wine
• Salt and black pepper
• 375 g fresh fettuccine
• Finely grated Pecorino cheese, to serve

Instructions

1. Place the dried porcini mushrooms into a heatproof jug, then cover with ½ cup boiling water, to soften. Allow to stand, until needed. You will use both the mushrooms and the soaking liquid in this recipe.
   
2. Use a damp cloth to gently clean the shiitake and king brown mushrooms to remove any dirt and grit, then thinly slice. Pick the herbs and roughly chop. Melt the butter with a generous drizzle of oil in a large frying pan, then add the sliced mushrooms, soaked porcini mushrooms (use tongs to remove them from the jug, reserving the soaking liquid) and the garlic clove. Cook, for 4-5 minutes, then add the wine and allow the alcohol to evaporate. Remove from the heat, add the prepared herbs (reserve a little for serving!) and season with salt and pepper. Set aside. 
   
3. Bring a large saucepan of salted water to the boil, then cook the pasta according to the package instructions, then drain the fettuccine.
   
4. Toss the fettuccine with the mushrooms and gradually add enough of the mushroom soaking liquid to create a saucy consistency – you may not need all the soaking liquid.
   
5. Divide the fettuccine with mushrooms between serving plates and sprinkle with the reserved herbs and some finely grated Pecorino cheese.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Mushrooms

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G