Fettuccine with Mushroom Gruyere Sauce
Yield: 1, 13x9 inch pan
Pasta:
24 oz (2 bags) Amish Naturals. Fettuccine
6 qt Water
1 Tbsp Water
Sauce:
¾ cup pearl onions (frozen)
1 ½ cups Chicken Stock
2 Tbsp Butter
4 large Portabella Mushrooms, cubed
¼ cup White Wine
1 ½ cups Heavy Cream
½ cup Gruyere Cheese, grated
Salt and Pepper to taste
1 tsp White Balsamic Vinegar
Pinch Cayenne Pepper
Topping:
2 cups Bread Crumbs
¼ cup Butter
¼ cup Gruyere Cheese, grated
Boil water with tablespoon of kosher salt in large covered stock pot. Remove lid, add pasta and boil for 11-13 minutes or until al dente (soft but not overcooked). Drain pasta through colander and rinse immediately with cold water to stop cooking process. Set aside.
For mushrooms- Brush mushrooms with paper towel to remove any dirt. Remove stems then scrape gills out with textured grapefruit spoon. (removing the gills helps the visual appeal of the sauce- gills will turn your sauce an unappealing color) Cut mushrooms into ½ inch slices, then cut into ½ inch cubes.
For Sauce- In medium sauté pan over medium heat combine pearl onions and ¼ cup chicken stock. Simmer until stock reduces completely then deglaze with another ¼ cup chicken stock. Allow stock to reduce again then add ¼ cup chicken stock and cubed mushrooms. Reduce stock then stir in remaining chicken stock and white wine. Simmer for 4 minutes, reduce heat to low, add cream and continue to simmer for 6 minutes. Stir in grated cheese and vinegar- season to taste then add pasta. Place mixture in oven proof 13x9 inch pan. Preheat oven broiler to high.
For Topping- Melt butter and combine with cheese and bread crumbs. Spread topping evenly over pasta and place under broiler. Cook for about 3 minutes or until topping is golden. Serve immediately.
* If preparing this recipe ahead of time- put entire dish together and chill. Before serving heat pasta in oven at 350 degrees for 20-25 minutes, Or until sauce is bubbly and crumbs are browned.
~SD