Mushroom Fettuccine

Fettuccini with Roasted Mushrooms and Hazelnut Gremolata

Serves 3-4


For the Pasta
•1 lb. Fettuccini pasta
•4 tbsp. unsalted butter
•4 cloves garlic, sliced
•½ lb. Oyster mushrooms, thinly sliced
•½ lb. Button Musrooms, thinly sliced
•1 tsp. dried thyme
•1 cup vegetable broth
•1 cup heavy cream
•½ cup freshly grated Parmesan
•Olive Oil
•Salt and Pepper

For the Gremolata
•¼ cup Extra Virgin Olive Oil
•3 tbsp. Hazelnuts, roasted, chopped
•¼ cup Italian Parsley, chopped
•Zest and Juice of 1 large lemon
•1 garlic clove, minced

1.In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2.While pasta is cooking, melt butter in a large skillet over medium high heat. Add garlic and mushrooms, and cook for 5-7 minutes until lightly caramelized. Season with salt and pepper.

3.Add a good drizzle of olive oil to the pan, along with thyme, vegetable broth, heavy cream, and increase heat to high. Bring to a boil, and reduce until sauce loosely coats the back of a spoon. Adjust seasoning.

4.Add pasta and cheese to the sauce and mix all together. If sauce is too thick, add a touch of water.

5.For the gremolata, simply mix all ingredients together in a bowl and season with salt and pepper. Serve scattered on top of pasta