Wild Mushroom Fettuccine

🥘 Ingredients

• fettuccine
  12 oz
• garlic (minced)
  4 clove
• lemon (halved)
  2
• mixed wild mushrooms
  8 oz
• olive oil
  1 tbsp
• parmesan cheese
  ½ cup
• parsley (chopped)
  2 bunch
• pepper
• red onion (chopped)
  2
• salt
  2 pinch
• sour cream
  4 tbsp
• tarragon (chopped)
  2 sprig
• veggie stock concentrate
  2 unit

🍳 Cookware

• pot
• large pan

1. 1

   Bring a large pot of water to a boil with a large pinch of salt . Halve, peel, and finely chop red onion . Mince or grate garlic . Finely chop parsley and tarragon . Halve lemon . Add fettuccine to the boiling water and cook until al dente, ⏱️ 10 minutes . Be sure to reserve ½ cup pasta water.

   salt: 2 pinch, red onion: 2 (chopped), garlic: 4 clove (minced), parsley: 2 bunch (chopped), tarragon: 2 sprig (chopped), lemon: 2 (halved), fettuccine: 12 oz
2. 

   2

   Meanwhile, heat olive oil in a large pan over medium heat. Add the onion and season with salt and pepper . Cook ⏱️ 5 minutes , until softened. Add the garlic and mixed wild mushrooms and season with salt and pepper. Cook ⏱️ 5 minutes , until golden brown.

   olive oil: 1 tbsp, salt, pepper, mixed wild mushrooms: 8 oz
3. 

   3

   Add the tarragon, veggie stock concentrate , and ½ cup pasta water to the pan with the mushrooms. Cook ⏱️ 3 minutes , until slightly reduced.

   veggie stock concentrate: 2 unit
4. 

   4

   Add sour cream stir to combine, and cook ⏱️ 3 minutes .

   sour cream: 4 tbsp
5. 

   5

   Drain the pasta and add it to the pan with the sauce. Add a squeeze of lemon juice and half the parsley. Toss to combine.
6. 6

   Serve the fettucine with a sprinkle of parmesan cheese and remaining parsley on top.

   parmesan cheese: ½ cup