Thursday, November 29, 2012

Fettuccini in Creamy Mushroom Sauce

It has been a while since I wrote my last recipe. It does not mean that I stopped cooking. I got busy with my yogurt business, the research and development part is such a monotonous work until you get the right formulation.

I learned this recipe from my nanay (mother) after I got bored with the usual Italian spaghetti. I do not like the sweet, Filipino-style spaghetti. It is like eating a dessert in the middle of the main course, though kids love it much.

My fettuccini in cream and mushroom is easy to prepare. Instead of making the cream and mushroom sauce, I used Campbell’s condensed cream of mushroom. It saves time making the white sauce,  I just supersized it by adding more mushroom, evaporated milk and butter.

½ kg fettuccini
½ kg ground pork
½ stick butter
3 cloves of garlic (minced)
1 bulb medium-sized onion (minced)
3 cups Campbells condensed cream of mushroom
1 cup pre-cooked sliced mushroom
2 cups water
1 cup grated cheese
1 ½ evaporated milk
Ground pepper and salt to taste


Cook pasta until al dente. Drain and set aside. In a saucepan, melt butter in low flame. Sauté minced garlic and onion until onion is translucent. Add ground pork, season with salt and pepper. Cook until ground pork is done.  Pour in the sliced mushroom, condensed cream of mushroom and water. Mix well to soften the condensed cream of mushroom. Bring it to boil, and then add evaporated milk and grated cheese. Simmer for 2 minutes. Mix the sauce with the pasta buy folding it gently until pasta is covered with the sauce. Let it stand for 2 minutes and transfer to a serving bowl.

Before I gained weight, I usually put 1 full stick of butter in the sauce topped and served with lightly-fried bacon but I stayed with this recipe so I can still enjoy more of it!

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