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- Remove the mushrooms from the water and slice thinly, keeping the stalks intact. Add the mushrooms to a hot pan with the Worcestershire sauce and the thyme and splash in ½ a cup of water or stock. Boil until the liquid evaporates.
- Next, slice the shallot, crush the garlic and set aside. Get the pasta pot on too, with plenty of well-salted water.
- Fry the mushrooms over high heat until all the liquid has evaporated and the mushrooms are colouring up (another minute). Then add the brandy to deglaze the pan.
- Add olive oil and the butter, along with the garlic and shallots. Season with salt and fry until a beautiful golden brown.
- Stir in the tomato paste and mustard and fry off for 1-2 minutes.
- Remove pan from the heat, add the creme fraiche, parmesan, paprika and freshly ground black pepper then heat through.
- Once the pasta water is boiling, drop in your fettuccine and boil for a minute, stirring to help the strands separate. Grab a mug full of pasta water before straining.
- Transfer the cooked pasta straight into the pan and stir about until well coated. Add some of the reserved water to loosen up and make things saucy. Serve with a flourish of the bright green herbs.