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.
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
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!
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 🙂
Giving credit where credit is due…
This is also one of Alissa Cohen’s recipes.