Wednesday, July 18, 2007

Dinner Wednesday 18 July - Fettuccine with Creamy Oyster Mushroom Sauce

Fettuccine with Creamy Oyster Mushroom Sauce
250g oyster mushrooms
4 shallots, sliced finely (about 125g)
1 clove garlic, crushed
1 pat Herb Butter
70g fettuccine
125g quark
1 tablespoon concentrated vegetable stock (I used Knorr Touch of Taste)
small handful fresh parsley
15g shaved Parmesan cheese

Saute the oyster mushrooms, shallots and garlic in the herb butter until the shallots are translucent & the mushrooms are well cooked.

Add the hot, cooked pasta, the quark, the concentrated stock (along with a couple of tablespoons of the pasta cooking water to loosen the quark) and the parsley. Stir through over very low heat; do not overheat or boil or the quark may split (mine did, unfortunately - it still tasted OK, just does not look so great!)

Turn out onto a serving plate & sprinkle over the shaved Parmesan.

Nutrition Summary
Calories (kcal) 510.4
Protein (g) 34.6
Carbohydrate (g) 60.9
Fat (g) 14.7
Fibre (g) 6.1

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