Balsamic And Burnt Butter Mushroom Fettuccine
The perfect combination of balsamic and burnt-butter mushroom tossed through fettuccine.
Keywords
- balsamic and burnt-butter mushroom fettuccine
- donna hay
- donna hay magazine
- donna hay cooking
- recipes
- dinner
- mushroom
- fettuccine
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Nonstick skillet
- Slotted spoon
- Saucepan
- Stove
- Colander
- Chef's knife
- Cutting board
- Grater
- Serving bowl
Ingredients
- ¼ cup (10g) dried porcini mushrooms
- 2 tablespoons boiling water
- 2 tablespoons balsamic vinegar
- 150g unsalted butter, chopped
- ¼ cup sage leaves
- 250g Swiss brown mushrooms, sliced
- 250g button mushrooms, sliced
- sea salt
- cracked black pepper
- 400g fresh fettuccine
- finely grated parmesan, to serve
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