Wild Mushroom Sauce with Fresh Egg Fettuccine

  • Preparation: 10’
  • Cooking: 25’
  • Total time: 35’


  • 20g mixed wild dried mushrooms
  • 11/2 cups (375ml) chicken stock
  • 1 small onion, peeled and quartered
  • 1 clove garlic, peeled
  • 4 sprigs fresh rosemary leaves
  • 30g butter
  • 200g cup or button mushrooms, sliced
  • 11/2 tablespoons plain flour
  • ¼ cup (60ml) brandy
  • ½ cup (125ml) cream
  • ½ teaspoon white sugar (optional)
  • chopped flat leaf parsley to serve
  • fresh home-made egg fettuccine to serve

Step 1

Insert Multiblade and add dried mushrooms and stock. Select 100C/4 min and press START.

Step 2

At the end of the cook time, press PULSE for 3 seconds. Scrape sides and repeat until chopped. Pour into a bowl/jug and set aside.

Step 3

Add onion, garlic and rosemary. Press PULSE for 3 seconds; repeat until finely chopped. Add butter and select 120C/ 2 min/ STIR SPEED 1 and press START.

Step 4

Replace Mulitblade with StirAssist and add mushrooms. Select 120C/ 4 min / STIR SPEED 1 and press START. With 2 minutes remaining on the cook time, add flour and press START to continue cooking.

Step 5

Add brandy and reserved mushroom stock. Select 100C / 10 min / STIR SPEED 1 and press START.

Step 6

Add cream and taste sauce. If it needs a little sweetness add sugar and press QUICK STIR to mix through.

Step 7

Toss sauce and parsley through freshly made fettuccine.