Mushroom-and-rosemary fettuccine

Mushroom-and-rosemary fettuccine

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  • 3
  • Easy
  • Fat conscious Health conscious Meat-free
  • 10 minutes
  • 15 minutes
  • Woolworths Catherine Marshall Pinot Noir

This sauce is super-easy to make and very impressive. We recommend spooning the sauce over nests of fresh fettuccine.


  • 500 g small whole portabellini mushrooms
  • olive oil, for frying
  • 2-3 sprigs fresh rosemary
  • 25 g butter
  • ½ cup white wine, (or mushroom stock)
  • sea salt and freshly ground black pepper, to taste
  • 250 g fresh fettuccine, cooked al dente
  • 60-70 g Woolworths burratina mozzarella, for serving
  • wild rocket, for serving

Cooking Instructions

1. Trim the ends if necessary but leave the mushrooms whole. Wipe clean with damp a cast-iron grill pan and grill over a fairly high heat until tender and slightly charred – about 10 minutes.

2. Stir-fry the oiled mushrooms in a large non-stick or heavy cast-iron pan with the rosemary for about 5 minutes, until barely tender.

3. Stir in the butter until melted, then pour in the wine or stock. Bring to a bubble. Simmer until well-reduced, stirring continuously. Discard the rosemary and check the seasoning.

4. Arrange nests of freshly cooked pasta on large plates and spoon over the mushrooms. Add shreds of mozzarella and scatter over the rocket.

Find more pasta recipes here. 

Photography: Toby Murphy 
Production: Brita Du Plesis
Food assistant: Kate Ferreira

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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