I have always keen to prepare meals made from pasta.
The only reason being: Healthy and less time consuming!
But I'm not so prone with mushroom tho. Well I have it sometimes in my meals but I'm adding it simply because my husband loves mushroom. Be it grey button, oyster and what not. Hence, on a one fine evening I'm thinking of having mushroom fettuccine for dinner. I browsed the recipes on the net and found various version of preparing the buttery cream; some people finely diced the mushroom while others blended it.
I chose to blend them (what's the purpose of having a blender if you are going into fuss by dicing them? Haha) Remember, less time consuming is a crucial factor in the kitchen when you are having a toddler who simply loves re-organizing stuffs in the kitchen cabinets. I'm serious. So these are the steps in making your own delectable creamy mushroom fettuccine.
- Fettuccine pasta (the amount depends on how many pax you're serving, I'm cooking for 3)
- Shallot - 1 medium size, diced
- Garlic - 2 clove, chopped
- Wheat flour - 2 tablespoons
- Grey button mushroom - diced. I'm not sure I'm using how many grams that day. I purchased the small pre-packet one at Cold Storage
- Buttercup butter - 2 1/2 tablespoons
- Dried oregano - 2 teaspoons
- Beef sausages - 3 pieces, I'm using Ramly's black pepper sausages
- Parsley - There's only kuchai in the fridge so belasah saja..
- Heavy cream - 150ml. I change it with evaporated milk since I have plenty of them on the shelf =D I also get myself a Campbell's mushroom cream with potato. Well just in case if the cream doesn't becoming as creamy as I wish. But it turned out just perfect!
- Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente; drain
- In a large saute pan melt the butter over medium heat. Add the mushrooms and stir until the juice started to evaporate
- Add in the garlic, onion and stir until softened and put in the flour
- Pour in the evaporated milk and bring to boil
- Salt and pepper to taste
- Cook, stirring occasionally until the sauce reduced by a third and becomes thicker.
- Turn off the heat and let the sauce cool for few minutes and blend it
- Return the blended sauce to the saute pan and add in the sausages and daun kuchai and the creamy sauce should be ready by then
- Place fettuccine on plates and ladle even portions of sauce over top.