Fettucine with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 834 cal. | (40 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.1 g | (47 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.7 μg | (24 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 836 mg | (21 %) | ||
| Calcium | 376 mg | (38 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 194 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 500 grams Porcini mushroom
- 2 shallots
- 1 garlic clove
- 3 Tbsps butter
- 150 milliliters dry white wine
- 200 milliliters Whipped cream
- 500 grams Fettuccine
- salt
- freshly ground peppers
- 100 grams Parmesan (piece)
Preparation steps
Thoroughly clean the mushrooms. Remove 2-3 cm (approximately 3/4-1 inch) from the stems and finely chop. Cut the remaining mushrooms into slices.
Peel and finely chop the shallots and garlic. Heat 1 tablespoon of butter, and sweat the shallot and garlic with the diced mushrooms. Deglaze with the wine, and simmer for 1-2 minutes. Add the cream, and simmer until thickened.
Cook the fettuccine in boiling salted water until al dente.
Sear the mushrooms slices in the remaining butter until golden brown, 2-3 minutes. Season to taste with salt and pepper.
Grate some of the parmesan cheese into the sauce, and season to taste with salt and pepper. Add the drained fettucine to the pan (with a little pasta water if necessary), toss to combine, then transfer to deep plates. Place the seared mushrooms on top, grate the remaining parmesan over the plates, and serve.
