Ingredients
The following ingredients have 4 Servings
- 4 medium shiitake mushrooms
- 1 tbsp dried mixed mushrooms (Oyster and Portabella)
- 2 tbsps chopped onion
- 1 tsp minced garlic
- 2 fresh basil leaves, chopped
- 1/4 tsp fresh parsley
- 1/4 tsp fresh chives
- 3 tbsps extra virgin olive oil
- 1 tbsp wild mushroom infused olive oil
- 1/4 cup whipping cream
- 1/4 cup vegetable broth
- 1 tbsp white wine
- 1 boiled egg
- 4 sage leaves, fried
- 50 g fettuccine
- pinch of paprika
- salt and pepper to taste
Instruction
- Soak dried mushrooms in warm water for about 15 minutes. Rinse and set aside.
- Wash and chop fresh mushrooms. Put an egg on boil for 15 minutes.
- Put 8 cups of salted water to boil.
- In a sauté pan heat up 2 tbsps olive oil, toss in onion and garlic, and cook till onions are translucent. Add fresh and dried mushrooms and sauté for about 5 minutes. Add salt and pepper. Add the white wine and vegetable broth. Cook for an additional 5 minutes. Add whipping cream and simmer till sauce thickens a bit. Set aside.
- Put fettuccine in boiling salted water and cook as per package instructions. Drain fettuccine and put in sauté pan with mushroom and cream sauce, leaving some mushrooms aside for garnish.
- Chop boiled egg in half, separate the white and the yolk. Finely chop the white and hand crumble the yolk.
- Take a fork and a spoon and spin fettuccine into a nice bundle and place in serving spoons, leaving enough room for mushrooms and egg.
- Place some of the remaining sauteéd mushrooms and cream sauce on top of fettuccine, spoon a dash of the chopped egg white on top of the mushrooms, forming a bit of a well. Place the crumbled egg yolk into the egg white well. Sprinkle with paprika, garnish with more mushrooms and fried sage leaves.
- Serve and enjoy.
