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1 stick of unsalted butter
1 pound of mushrooms cleaned and thickly sliced. Chanterelles are wonderful, but you can use porcini, shitakes or any combination.
3/4 cup finely chopped shallots
3 minced garlic cloves
2 cups Chardonnay
2 cups rich homemade chicken stock or canned chicken broth (low-sodium)
1 pound fettuccini
1/2 cup finely chopped parsley
1 cup shaved parmesan
Salt and freshly ground black pepper
Pour chicken stock into a saucepan and boil until it has reduced to about 3/4 cup. Put 1/4 stick of the butter in large frying pan and melt. Add shallots and cook over medium heat until softened. Add garlic and cook 2 minutes, stirring. Remove and set aside. Wipe out pan and add remaining butter. When foaming add the mushroom slices, salt and pepper. Cook on high heat, stirring, for about 10 minutes or until lightly browned. Add reduced chicken stock and cook 5 minutes. In another frying pan boil the wine, over high heat, until it has reduced to about 1/4 cup.
Meanwhile bring a large pot of water to a boil. Add salt and fettuccini. Cook until al dente. Return the shallots and garlic to the mushroom pan, add wine reduction and stir to combine. When pasta is done, drain and toss with mushroom sauce. Add salt and pepper to taste along with the chopped parsley. Moisten with a small amount of pasta cooking water if necessary. Cover and leave in pan for 15 minutes for flavors to develop. Garnish with the parmesan shavings.
Yield: 6 servings
Serve with a rich and fruity Chardonnay!