One-Dish Vegetarian Meals by Robin Robertson

Author:Robin Robertson [Robertson, Robin]
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt

SERVES 4

Fettuccine with Creamy Mushroom and Green Peppercorn Sauce

Bottled green peppercorns packed in brine are available in specialty food stores and well-stocked supermarkets. They have a piquant bite, so alter the amount used according to your taste. Mild white mushrooms are preferred in this dish because the flavor of more assertive wild mushrooms would compete with the flavor of the peppercorns.

2 tablespoons extra virgin olive oil

3 shallots, chopped

8 ounces white mushrooms, sliced (about 2 cups)

2 tablespoons all-purpose flour

2 cups milk or soy milk

1

to

2 teaspoons green peppercorns, drained

Salt to taste

1 pound fettuccine

Heat the oil in a large saucepan over medium heat. Add the shallots and cook for 5 minutes or until softened. Add the mushrooms and cook 2 minutes to soften. Sprinkle the flour over the shallots and mushrooms and cook, stirring, for 1 minute to remove the raw taste from the flour. Reduce the heat to low. Slowly add the milk, stirring constantly to thicken. Add the peppercorns and salt and simmer 5 minutes to allow the flavors to blend. Keep warm over very low heat.

Cook the fettuccine in a large pot of salted boiling water, stirring occasionally, until it is al dente. Drain and place it in a shallow serving bowl. Add the sauce, toss lightly to combine, and serve immediately.

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