Duck Egg Fettuccine with Oyster Mushrooms and Spring Herbs

Duck Egg Fettuccine with Oyster Mushrooms and Spring Herbs.

Check out this delicious recipe made by one of our loyal friends!

For The Finished Dish

makes 4 moderately sized servings or 2 very generous servings


http://2.bp.blogspot.com/-X6K6sg0uHls/Tfl509FzBGI/AAAAAAAAAzU/RcWjb2DZlRE/s1600/P5305564.JPG

Duck Egg Fettuccine with Oyster Mushrooms and Spring Herbs.

You may substitute store bought fresh (refrigerated) pasta if you prefer not to make your own pasta. But then again, why not give it a shot? Erica’s Recipe with full details on how to make Duck Egg Fettuccine

For The Finished Dish

makes 4 moderately sized servings or 2 very generous servings
8 oz (or about 1/2 recipe) prepared fresh fettuccine
4 tbsp (2 oz) butter
2 tbsp minced shallot or 1 clove minced garlic or both
1 flush Back to the Roots Oyster Mushrooms (about 8 ounces), mushrooms picked and separated
4 tbsp fresh thyme, chopped
1/2 cup heavy cream
4 tbsp finely chopped chives
salt and pepper, to taste
Bring a large pot of salted water to the boil. 
Meanwhile, in a large cast iron skillet set over medium-high heat, melt the butter and add the shallot and/or garlic and cook until fragrant, about 1 minute. Add the mushrooms and thyme and allow the mushrooms to cook without stirring, until brown and caramelized, about 3-5 minutes. Turn down the heat and keep the mushrooms warm but do not allow the butter or garlic to scorch while you cook the pasta.

3. Cook the pasta in the boiling water until al dente, about 1-5 minutes, depending on how thin you rolled your pasta and if you allowed it to dry before using it. Better to have it less done that more done, so err on the side of firm. Drain the pasta, reserving about 1/2 cup of the cooking water, and add the pasta to the mushrooms.

4. Add in the heavy cream, return the heat to medium-high, stir and cook until the cream has thickened and coated the pasta, about 1 minute. You want a light, thin coating around the pasta, not a feeling of lots of sauce. If the sauce seems dry, you can add in a bit of the reserved cooking liquid.

5. Stir in the chives and season to taste with salt and freshly ground black pepper.

Transfer pasta to a warmed shallow bowl and garnish with additional chives and chive blossoms if desired. Serve immediately. Enjoy!

Thanks Erica for the DELICIOUS recipe and eye pleasuring photos!!!
Posted in Recipes, Uncategorized

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