Tuesday, March 17, 2015

Mushroom and Lemon Fettuccini

I’ve recently made the conversion from supermarkets to weekend markets in Chinatown, partly to economise, but mostly for freshness.

This is one recipe born from my market trawls that uses simple and fresh ingredients.


2 large field mushrooms
200g fettuccini
2 – 3 garlic cloves, crushed
½ brown onion, finely chopped
½ cup rocket
2 – 3 tbsp butter
½ tsp chilli flakes
1 tsp Dijon mustard
2 - 3 tbsp lemon juice
1 tbsp lemon zest
Salt and pepper, to taste


In a pan, heat butter and cook garlic and onion until lightly browned. Add mushrooms and chilli and allow to soften. You may need to add a little water to help cook the mushrooms (or add more butter).

Bring water in a pot to boil and cook pasta after adding salt and olive oil.

Reheat mushrooms, add lemon juice, dijon mustard and rocket. Toss and add pasta.

Finish by serving with lemon zest and salt and pepper to taste. For a creamy pasta, stir in some fresh ricotta.

No comments:

Post a Comment