Fettuccine with Cremini Mushrooms and WalnutsFeatured by Fulcrum Wines in the Platinum Wine Club.
6 Tbs. unsalted butter
1 large yellow onion, chopped
Salt and freshly ground pepper
1 shallot, minced
1 garlic clove, thinly sliced
2 cups chicken stock (or low sodium broth)
2 Tbs. chopped flat-leaf parsley
1/2 cup unsalted walnuts (to be toasted)
1/2 tsp. fresh lemon juice
1 small serrano or 1/2 a jalapeno chile, seeded and minced
1 lb. fettuccine pasta
2 Tbs. extra-virgin olive oil
Freshly grated Parmigiano-Reggiano cheese, for serving
In a large, deep skillet, melt 5 tablespoons of the butter. Add the onion and cook over low
heat until softened, about 10 minutes. Transfer the onion to a bowl; leave as much of the
butter in the pan as you can.
Add the mushrooms to the pan, season with salt and pepper and cook over high heat,
stirring occasionally, until the liquid is evaporated and the mushrooms are golden, about
8 minutes. Stir in the shallot and garlic and cook for 1 minute. Return the onion to the
skillet. Add the chicken stock and parsley and simmer over moderately high heat until
the liquid is reduced to 1/4 cup, about 8 minutes. While liquid is reducing put walnuts
in a dry pan on medium heat to toast. Move nuts constantly to avoid burning. Once you
smell the nuts remove them from heat to cool. Add the remaining tablespoon of butter
along with the walnuts, lemon juice and chile and stir until the butter is melted. Season
with salt and pepper.
Meanwhile, cook the fettuccini in a large pot of boiling salted water until al dente. Drain
the pasta, reserving 1/2 cup of the cooking water.
Add the fettuccini to the skillet along with the reserved cooking water and the olive oil.
Cook over moderately high heat, tossing, until the pasta is coated with a thick sauce,
about 2 minutes. Sprinkle the cheese on top right before serving.
Recipe provided by Fulcrum Wines.