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  • About 30 Ounces Assorted Wild Mushrooms, cleaned and chopped
  • 3 Tablespoons Oil or Butter
  • 1 Clove Garlic, minced
  • 1/8 Cup Brandy
  • 1/2 Cup White Wine (no oak, not highly acidic)
  • 12 Plum Tomatoes, chopped*
  • 2 Tablespoons Parsley
  • 12 oz Fettuccine

Yields about 4 Servings

Heat the oil over high heat. Add the garlic. Cook for 30 seconds, until aromatic. Add the Mushrooms, cook over high heat until the mushrooms begin to caramelize.

Add the Brandy. Cook until the liquid is gone. Add the wine. Cook to reduce by one half. Add the chopped tomato*. Add the Parsley. Cover and cook over medium heat for 35 minutes to develop the flavor. Uncover and reduce to desired consistency, about 7 minutes.

Cook the Fettuccini according to the package. Strain the fettuccini and add to the sauce. Cook together for 3 minutes.

*To prepared the tomatoes, I always peel and seed plum tomatoes before I use them in sauces that cook for more than a couple minutes. If this is too time consuming, you can use canned tomatoes, rinse them and remove the seeds before chopping to avoid creating a tomato sauce. This dish is about the mushrooms, not the tomatoes.

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