Creamy Mushroom Fettuccine with Garlic Knots
Need dinner in a pinch? Try out this simply mouthwatering creamy mushroom fettuccine recipe, that’s ready in under 35 minutes.
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Cooking tools:
- Skillet
- Pot
- Mixing bowl
- Measuring cup
- Chef's knife
- Cutting board
- Stove
- Oven
- Baking sheet
- Wooden spoon
- Tongs
- Serving bowl
Ingredients
- 1 package Furlani Garlic Parm Knots
- 2 tbsp (30 mL) unsalted butter
- 1 tbsp (15 mL) olive oil
- ¾ lb (340 g) cremini or white mushrooms, sliced
- 2 cloves fresh garlic, finely chopped
- ½ cup (125 mL) dry white wine
- ½ cup (125 mL) chicken (or vegetable) stock
- 1 tbsp (15 mL) all-purpose flour
- ¾ cup (177 mL) heavy cream
- 1/3 cup (79 mL) grated Parmesan cheese (plus extra for serving)
- ½ tsp (2.5 mL) salt
- ½ tsp (2.5 mL) pepper
- ¼ cup (60 mL) chopped Italian parsley
- 6 oz (170 g) Fettuccini or Linguini, cooked according to package instructions
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