THC - Mushroom Fettucine-1633-5 small.jpg

Creamy garlic and mushroom fettuccine with a crunchy sourdough crumb. Perfect for a cold winters night with a glass of red wine! 


Serves 4


Mushroom Fettuccine
1 tablespoon butter
1 tablespoon olive oil
250 grams portobello mushrooms, cut in half if large
200 grams white button mushrooms, sliced
3 cloves garlic, crushed
1 teaspoon dried tarragon
250mls chicken stock
60mls sherry
170mls cream
⅓ cup parmesan cheese, finely grated plus extra to serve
salt and pepper
450 grams dried fettuccine
10 sage leaves

Sourdough crumb
3 slices sourdough bread
1 tablespoon olive oil
1 clove garlic, crushed
salt and pepper, to taste


Place the butter and olive oil in a large sauté pan over a low heat. Add the mushrooms, garlic and tarragon and gently simmer for 8–10 minutes until the mushrooms have softened. 

Add the chicken stock and sherry and bring to the boil. Reduce the heat to low and simmer for 5 minutes or until liquid has halved in quantity. Bring a large pot of salted water to the boil. Add the pasta and cook for 7 minutes or until just cooked through.

Add the cream, parmesan, salt and pepper to the mushrooms and gently simmer until sauce has thickened slightly. In a food processor, blitz sourdough until it forms a rough crumb. Heat olive oil in a large sauté pan. Add the bread crumbs, minced garlic, salt and cracked pepper and fry until golden. 

Drain fettuccine and add to mushroom sauce. Stir until completely coated. Melt butter in a small sauté pan over a medium heat. Add the sage leaves and fry for 20 seconds or until crisp. 

Serve mushroom fettuccine with a generous handful of sourdough crumbs, top with grated parmesan and fried sage leaves.