Fettuccine with mushrooms in a light cream & white wine sauce

Serves 2

One packet fresh fettuccine (Fresh pasta is readily available in most supermarkets and makes a big difference to the quality of your cooking - especially with a delicate sauce such as this)


2 handfuls of fresh mushrooms (porcini, button, portobello - your choice)
A glug of olive oil
Knob of butter (best not to use margarine)
Freshly chopped oregano – one small handful
A cup of cream
A cup of white wine (its for the pot so use cheap cooking or leftover wine)

Start with the sauce...

In a pan add the olive oil and butter. Add the chopped mushrooms (keep them nice and chunky so that you can taste the mushroom) and sauté them for a couple of minutes with the oregano. Add the cup of wine and allow to reduce on a low heat to about half its volume - maybe 5-6 mins. Take off the stove and add the cream – set aside.

For the pasta...

Bring a pot of water to the boil and add a good pinch of salt. Add the fettuccine – fresh pasta takes about 5 mins. Drain the pasta and add to the sauce. Serve immediately

Garnish with parmesan shavings and fresh chopped oregano. Yum!!