Mushroom Fettuccine

Fabuliciouzly creamy, with the earthiness of mushrooms,

this decadent Meat Free number is a clear family favourite in my home.


Bung 4 tablespoons of butter into a deep sided frypan & cook off 2 cups of sliced mushrooms until they’re nicely softened.

Then, pour in 1 cup of thickened cream & simmer to reduce the sauce before finally seasoning with a generous amount of salt & white pepper.

Stir through 250g of cooked fettuccine pasta & that’s all there is to this mid-week ripper of a meal!


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