Fettuccine with Garlic and Coffee Mushrooms

Fettuccine with Garlic and Coffee Mushrooms
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 0:30 Total Time


Add all
  • 1 lb
    (454 g)


  • 3 Tbsp.
    (45 mL)

    olive oil

  • 4-5

    garlic cloves, chopped

  • 2 cups
    (500 mL)

    quartered coffee mushrooms

  • 2

    chopped green onions

  • 1 Tbsp.
    (15 mL)

    balsamic vinegar

  • Salt and pepper to taste

  • 3 Tbsp.
    (45 mL)

    chopped fresh parsley

  • 3 Tbsp.
    (45 mL)

    grated fresh parmesan


In a big pot of boiling water, cook fettuccine according to package instructions. Drain and set aside.

In a skillet, heat 2 Tbsp. (30 mL) and sauté garlic. Add mushrooms and green onions and cook another 2 min. Stir in balsamic vinegar.

Return pasta to pot. Toss with mushroom mixture and remaining oil. Season to taste. Toss again.

Dish up the fettuccine in four plates. Sprinkle with parsley and parmesan.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007