Creamy Fettuccine with Shiitake & Porcini

Creamy Fettuccine with Shiitake & Porcini

Though quick and simple to make, the flavors are rich and complex.

Ingredients

  • 1 lb fresh shiitake mushrooms, sliced, stems discarded (you can also use half cremini mushrooms)
  • 1 medium yellow onion, diced
  • 2 large cloves garlic, minced
  • 3 tablespoons butter (vegans: use vegetable spread, such as Earth Balance)
  • 2 tablespoons olive oil
  • 2 teaspoons ground dried porcini mushrooms
  • 1 teaspoon salt
  • ½ cup white wine
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons fresh parsley, chopped
  • ¼ teaspoon lemon zest
  • ½ cup Parmesan cheese, grated (vegans: use Parmesan substitute such as Parma Zaan Sprinkles)
  • ¾ cup heavy cream (vegans: use soy milk blended with some vegan sour cream, such as Tofutti Sour Supreme, for a creamier consistency)
  • 1 lb fettuccine, cooked al dente
Read the whole recipe on The Daring Gourmet