Truffled Mushroom Fettuccine

Name: Truffled Mushroom Fettuccine with Pangratatto
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Fettuccine; 250 Grams of Chestnut mushrooms; 1 Pieces of Shallots; 150 ML of Water; 20 Grams of Dried porcini mushrooms; 2 Tbsp of Olive oil; 1 Tsp of Salt; 20 ML of Soy sauce; 250 ML of Soy cream; 15 ML of Truffle oil; 1 Tsp of Black pepper; 15 Grams of Fresh chives; 2 Pieces of Garlic cloves; 1 Pieces of Lemon; 15 Grams of Panko bread crumbs; 2 Tbsp of Olive oil; 1 Tsp of Salt

with Pangratatto

To keep this dish vegan, we've topped it off with a sprinkling of pangrattato rather than Parmesan.

Cals 850 · Prot 31 · Carbs 115 · Fat 30

Vegan

25 min

Truffled Mushroom Fettuccine with Pangratatto

To keep this dish vegan, we've topped it off with a sprinkling of pangrattato rather than Parmesan.

Cals 850 · Prot 31 · Carbs 115 · Fat 30

Vegan

Ingredients

Fettuccine

Fettuccine 5*9*10*11*

250 Grams

Chestnut mushrooms

250 Grams

Shallots

1 Piece

Water

150 ML

Dried porcini mushrooms

20 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Soy sauce 9*10*11*

20 ML

Soy cream 9*

250 ML

Truffle oil

15 ML

Black pepper

1 Tsp

Pangrattato

Fresh chives

15 Grams

Garlic cloves

2 Pieces

Lemon

1 Piece

Panko bread crumbs 10*11*12*

15 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Allergens

*5 Eggs, *9 Soya, *10 Wheat, *11 Gluten, *12 Lupin

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3541 / 850
Fats (g)	29.8
of which saturated (g)	3.9
Carbohydrates (g)	115
of which sugars (g)	12.5
Fibers (g)	8.8
Proteins (g)	30.9
Salt (g)	1.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Chop the mushrooms. Peel and finely slice the shallots. Finely chop the chives. Peel and crush the garlic. Wash the lemon and grate its zest with a fine blade (see pro tip). Boil the measured water. Add the dried porcini mushrooms and boiled water to a bowl and set aside.

2 Fry mushrooms

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the chestnut mushrooms with a pinch of salt and fry for 6 min until crispy.

3 Boil fettucine

Meanwhile, bring a large pot of salted water to the boil and add the fettucine. Boil for 8-10 min or until 'al dente'. Drain and reserve a cup of pasta water.

4 Fry pangrattato

Heat a second large pan over a medium heat with a drizzle of olive oil. Once hot, add the garlic and bread crumbs and fry for 2 min or until toasted. Remove from the heat and add the chives, 0.5 tsp of grated lemon zest and a generous pinch of salt. This is your pangratatto. Set aside.

5 Finish fettuccine

Once the chestnut mushrooms are crispy, add the shallots and cook for 3 min. Add the porcini mushrooms and their soaking liquid, the soy sauce and soy cream and cook for 2 min further. Remove the pan from the heat, add the drained fettucine and the truffle oil (see tips for fussy eaters). Season with black pepper and toss well.