Fettuccine with Mushrooms and Asparagus

"This recipe's source is my Husband's Grandmother, who he lived with as a small child. His Grandmother is from Italy and was working as a maid and chef for a wealthy family in Canada. I've adapted the recipe to reflect my family's tastes and preferences. This is a family favorite at the Sweet House!" Elaine Sweet.

• 1 pound dry fettuccine
• 3 tablespoons unsalted butter
• 2 shallots, minced
• 2 cloves garlic, minced
• 1 cup dry Chablis
• 1/2 cup chicken broth
• 1/2 pound crimini mushrooms, sliced
• 1/4 pound porcini mushrooms, sliced
• 3/4 cup diced red bell pepper
• 1 pound fresh asparagus, ends cropped and cut into 1" pieces
• 8 ounces fresh Italian goat cheese, crumbled
• 1 cup whipping cream
• 1/2 teaspoon each, salt and white pepper
• 1/4 teaspoon freshly ground nutmeg
• 1/3 cup chopped basil
• 1/3 cup finely chopped chives

METHOD

In large stockpot, bring salted water to boil, add fettuccine and cook till al dente, according to package directions, Remove from heat, drain and keep warm.

Melt butter in skillet over medium low heat. Cook shallots and garlic until glazed, but not browned. Add wine and simmer, stirring, until wine is reduced by 1/2.

Add broth, mushrooms and red bell peppers, cover and simmer until vegetables are tender.

Meanwhile blanch asparagus pieces in boiling water for 2 minutes. Drain and rinse.

Add goat cheese and whipping cream to vegetable mixture. Cook over low heat, stirring, until fully incorporated. Stir in asparagus, salt, pepper, nutmeg and basil.

Toss in cooked fettuccine, toss just until incorporated.

Spoon out into 4 serving dishes, garnish with chopped chives and serve immediately.

Serves: 6

Contributor: Elaine Sweet

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