Ingredients
Equipment
Method
- Begin by boiling a large pot of salted water. Once the water is at a rolling boil, add the fettuccine and cook until al dente, stirring occasionally.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another minute.
- Toss in the sliced mushrooms and cook until they are deeply browned and their moisture has evaporated—about 8-10 minutes.
- Stir in the Worcestershire sauce, Dijon mustard, and smoked paprika, scraping the bottom of the skillet. Pour in the vegetable broth.
- Lower the heat to a simmer and mix in the sour cream. Adjust seasoning with salt and pepper.
- Add your cooked fettuccine to the skillet, tossing it to coat evenly in the sauce.
- Remove from heat, sprinkle with freshly chopped parsley, and serve immediately.
Notes
The recipe can be stored in an airtight container in the fridge for up to 3 days, and it also freezes well, though the texture may change.