Mushroom fettucine with butternut

Ingredients 10
Servings 1


Serving Change
  • 250
    butternut, peeled and diced
  • salt
  • 250
    fresh brown mushrooms
  • 250
    white mushrooms (button or oyster)
  • butter for frying
  • 10
    mustard powder
  • milled black pepper
  • 1
    fresh mushroom fettucine
  • 250
  • 50
    grated Parmesan cheese


Steam butternut over boiling water until tender, about 15 minutes. Bring a large saucepan of well-salted water to boil. Wipe mushrooms with damp paper towels. Heat butter in a frying pan. Add brown mushrooms and 5 ml (1 tsp) mustard, salt and pepper. Cook for 1 to 2 minutes. Remove mushrooms and keep them warm, then pour off and reserve pan juices. Wipe out pan. Add fresh butter, spoon in white mushrooms, remaining mustard, salt and pepper. Cook for 1 to 2 minutes. Meanwhile, heat cooked butternut until piping hot. Boil fettucine rapidly, according to packet instructions. Remove and drain. Place a quarter on a well-heated platter and layer a quarter each mushrooms, butternut, cream and Parmesan cheese on top. Repeat layers until all ingredients have been used, then pour over reserved mushroom liquid and add extra salt and milled black pepper. Serve in wide-rimmed soup plates.

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