Correction Fettuccine With Creamy Mushroom And Green Peppercorn Sauce

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Fettuccine With Creamy Mushroom And Green Peppercorn Sauce

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 75

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

3 shallots -- chopped

8 ounces white mushrooms -- sliced (2 1/2 cups)

2 tablespoons all-purpose flour

2 cups milk or soy milk

1 teaspoon green peppercorns -- drained, up to 2

salt

1 pound fettuccine -- fresh or dried

 

Serves 4

 

Bottled green peppercorns packed in brine are available in specialty food

stores and well-stocked supermarkets. They have a piquant bite, so alter

the amount used according to taste. Mild white mushrooms are preferred in

this dish because the flavor of the more assertive wild mushrooms would

compete with the flavor of the peppercorns.

 

Heat the olive oil in a large saucepan over medium heat. Add the shallots

and cook for 5 minutes or until softened. Add the mushrooms and cook 2

minutes to soften. Sprinkle the flour over the shallots and mushrooms, and

cook, stirring for 1 minute to remove the raw taste from the flour. Reduce

heat to low. Slowly add the milk or soy milk, stirring constantly to

thicken. Add the peppercorns and salt to taste, and simmer 5 minutes to

allow the flavors to blend. Keep warm over very low heat. Cook the

fettuccine in a large pot of salted boiling water, stirring occasionally,

until it is al dente, 3 to 4 minutes for fresh pasta and about 10 minutes

for dried. When the pasta is cooked, drain it and place in a shallow

serving bowl. Add the sauce, toss lightly to combine, and serve immediately.

 

Other pasta choices: linguine, perciatelli

 

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