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Categories:
extra-virgin olive oil shiitake mushrooms clove garlic very fresh fettuccine heavy cream tomato fennel tops salt Parmesan cheese
Viewed: 10 - Published at: 6 years agoIngredients
- 2 tablespoons extra-virgin olive oil
- 1/4 pound fresh shiitake mushrooms, sliced very thin
- 1 clove garlic, minced
- 1 1/2 cups very thinly sliced fennel bulbs
- 6 ounces fresh fettuccine
- 13 cup heavy cream
- 1 sun-dried tomato, slivered
- 1/2 tablespoon minced fennel tops
- Salt and freshly ground black pepper
- Freshly grated Italian Parmesan cheese
Method
- Heat the oil in a large skillet.
- Add the mushrooms and saute over medium heat until they begin to wilt.
- Add the garlic, stir for a few seconds, then stir in the fennel.
- Cook until the fennel begins to soften, about five minutes.
- Cover the pan and cook over low heat until the vegetables are tender, about another 10 minutes.
- Bring four quarts of water to a boil.
- Cook the fettuccine for three minutes, then drain.
- Uncover the skillet and stir in the cream, sun-dried tomato and fennel tops.
- Cook over high heat for a minute or two, then season to taste with salt and pepper.
- Add the cooked pasta to the skillet, toss to combine the ingredients, then divide between two plates and serve with Parmesan cheese on the side.
