Honied fettucini with mushrooms and thyme

Honied fettucini with mushrooms and thyme
  • 4 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time


Add all
  • 12 oz
    (340 g)

    spinach fettucini

  • 1

    french shallot, chopped

  • 1

    garlic clove, minced

  • 2 Tbsp.
    (30 mL)


  • 1 cup
    (250 mL)

    pleurotus, sliced

  • 1 cup
    (250 mL)

    shiitakes, sliced

  • 1/2 cup
    (125 mL)

    white wine

  • 1 1/2 tsp.
    (8 mL)

    fresh thyme, chopped

  • 1 1/2 Tbsp.
    (23 mL)

    liquid honey

  • 1/2 cup
    (125 mL)

    35% whipping cream

  • Salt and freshly ground pepper to taste

  • 1/2 cup
    (125 mL)

    strips of prosciutto

  • Chopped fresh parsley to taste


Cook the pasta according to package directions.

Meanwhile, in a frying pan, brown the shallot and garlic in the butter. Add the mushrooms and sauté. Remove from the frying pan and keep warm.

Deglaze the frying pan with white wine and reduce by half. Add the thyme, honey, cream, and season. Bring to a boil, reduce heat and simmer until it thickens. Once the sauce is sufficiently thick, incorporate the mushrooms . Correct the seasoning if required.

Drain the pasta and add it to the sauce. Mix, garnish with prosciutto strips and sprinkle with parsley. Serve immediately.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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