Serious Eats: Recipes
French in a Flash: Creamy Mushroom Fettuccine
I love eating pasta. And I love eating pasta in France, because they do Italian with such French flare. Ratatouille over rigatoni. Roquefort cream sauce over ribbons of pappardelle. Brick-red pistou slathered on spaghetti. It's just so good, and somehow, so French!
This pasta dish is sort of a giant mushroom duxelles piled on top of fettuccine. I always write that crème fraîche is a magic ingredient (and it's even more magic when you can make it in one easy step!), because it just refuses to separate. You can do anything to it, and it's completely resilient.
Throw some mushrooms in this dish and you have an instant cream sauce, full of woodland flavors with the shallots, garlic, and thyme, that wraps itself around the expectant pasta. I love this dish because it's earthy and easy. Perfect as a side next to some seared and sliced steak. Or on its own with a drizzle of truffle oil.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.