Finally, it is time to make the Wild Mushroom Fettuccine – I am excited by all the herbs and spices that are going into this dish – it is bound to be an absolute taste sensation!

This is a recipe to make 4 serves.

Ingredients:

2 cups chopped mushrooms, cremini, shitake, oyster or chanterelle (I used cremini)

2 garlic cloves, grated

1 chilli sliced into thin rings

1 shallot minced

3 Tbsp. extra virgin olive oil

3 Tbsp. apple cider vinegar

1 Tbsp. paprika

2 Tsp. Mushroom Seasoning (oops – just realised I used 2 Tbsp.)

1/2 tsp. plus a pinch of sea salt

1/2 tsp. plus a pinch of black pepper

4 large zucchini, peeled into long strands using a vegetable peeler

2 cups Saffron Sauce

Method:

Put the mushrooms, garlic, chilli. shallot, olive oil, vinegar, paprika, seasoning, 1/2 tsp salt, and 1/2 tsp pepper in a bowl.  Toss to combine thoroughly.  Set aside.

Season the zucchini with a pinch of salt and pepper and toss with the mushroom mixture.

Toss with the saffron sauce to coat.  Divide among 4 plate and serve immediately.

 

As it so happened, I had prepared this dish and while waiting for everyone to come to the table I started writing up this blog – only to realise that I’d put 4 times the amount of mushroom seasoning into the coating on the mushrooms.

So we sat down to eat!

NOT GOOD!

You really wanted to enjoy it – everything looked and smelt great – the first two mouthfuls went ok – but way too much seasonings.

I attempted to wash of half the sauce from my pasta and then remix – didn’t work.  We added more saffron – nope that didn’t work.

We had to quit and call it a ‘fail’!

I will try this recipe again because the spices really are delicious – in the right proportions 🙂

Ally x

Giving credit where credit is due…

This is also one of Alissa Cohen’s recipes.