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Stewed Oyster Mushrooms with Fettuccini Pasta

Mushrooms:

  • 350 g oyster mushrooms without stems

Pasta:

  • 450 g fettuccine pasta

Vegetables:

  • 1 small shallot

  • parsley (as needed)

The others:

  • 60 g of butter

  • Pecorino Romano cheese (as needed)

  • olive oil

  • salt

  • pepper

  1. Cook the fettuccine pasta as directed on the package, reserving 2 tbsp. water after boiling for later use.

  2. Melt 2/3 of the butter in a pan and mix it with 1 tbsp. olive oils. Fry the shallots until golden, add salt and pepper. Stir in sliced oyster mushrooms, sauté for about 2 min.

  3. Add pasta, remaining butter and 2 tbsp. water from cooking pasta.

  4. Add salt and pepper to taste, add fresh chopped parsley.

  5. Before serving, cover the dish with freshly grated Pecorino Romano cheese.

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