Mushroom Fettuccini, Balsamic Glaze

Name: Mushroom Fettuccini, Balsamic Glaze
Yield: 10
Ingredients: 500.0g Fettuccine or spaghetti, dry; 80.0ml Olive oil; 1.0kg Mixed Mushrooms, sliced; 50.0g Garlic puree; 350.0g KNORR Italian Glaze with Balsamic 500g; 0.0 Extra Virgin Olive Oil, To Serve; 0.0 Cracked Black Pepper, To Serve; 0.0 Micro Herbs, To Serve

Mushroom Fettuccini, Balsamic Glaze – Recipe

A rich, syrupy Italian balsamic glaze highlights the flavours of savoury mushrooms. Serve with fresh cracked black pepper and micro herbs to add a touch of complexity to this straightforward dish.

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Step 1

Fettuccine or spaghetti, dry 500.0 g
Olive oil 80.0 ml
Mixed Mushrooms, sliced 1.0 kg
Garlic puree 50.0 g
KNORR Italian Glaze with Balsamic 500g 350.0 g
KNORR Italian Glaze with Balsamic 500g
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Unilever Food Solutions

Bidfood

Trents

Service Foods

Free Sample
Extra Virgin Olive Oil, To Serve
Cracked Black Pepper, To Serve
Micro Herbs, To Serve

Pasta

Vegetables

Cafe/Takeaway

Main Meals

Italian

Casual Dining

A rich, syrupy Italian balsamic glaze highlights the flavours of savoury mushrooms. Serve with fresh cracked black pepper and micro herbs to add a touch of complexity to this straightforward dish.

...

Preparation

Step 1
Method
Step 1
- Cook pasta until al dente. Drain.
- Heat oil in a large pan. Cook mushrooms and garlic puree until golden brown. Add drained pasta, combine and warm through. Season well.
- Serve pasta drizzled with Knorr Italian Glaze with Balsamic, a little extra virgin olive oil, and cracked black pepper. Garnish with micro herbs.
Step 1
- Cook pasta until al dente. Drain.
- Heat oil in a large pan. Cook mushrooms and garlic puree until golden brown. Add drained pasta, combine and warm through. Season well.
- Serve pasta drizzled with Knorr Italian Glaze with Balsamic, a little extra virgin olive oil, and cracked black pepper. Garnish with micro herbs.
Step 1
Method