Fettuccine with Wild Mushrooms/Zucca

An Italian chef’s simple recipe that takes just minutes to make. It only has a few ingredients, and it’s delicious. Time to grab a Bite with Belkys.

The Chef: Simone Mua
The Restaurant: Zucca, Coral Gables
The Dish: Fettuccine with Wild Mushrooms

1 pack fettuccine (250 grams)
1 pound wild mixed mushrooms
2 cloves peeled garlic
½ bunch parsley
1 spoon fresh thyme
½ cup white wine
1 cup vegetable stock

Method of Preparation:

  • Slice the mushrooms.
  • Heat a pan with olive oil and sauté the garlic until brown.
  • Add the mushrooms and season with the thyme, salt and pepper. Add the wine and let it reduce.
  • Add the vegetable stock to the pan and cook the pasta al dente.
  • Finish cooking the pasta in the sauté pan with the sauce.
  • Add the parsley and finish the dish with a drizzle of extra virgin olive oil.

Serves: 2

Serving Suggestion: Pre-meal cocktail: Nonna’s Mule – Gra’it grappa, lemongrass, ginger, grapefruit soda

162 Alcazar Ave.
Coral Gables, FL 33134
(786) 580-3731

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