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Pasta With Portobello Mushrooms And Smoked Duck Breast

Ingredients
  Yellow onion 1 Large, julienned
  Olive oil 2 Tablespoon
  Garlic 3 Clove (15 gm), mashed
  Tomato paste 1 Tablespoon
  Tomatoes 1 1⁄2 Cup (24 tbs), diced
  Veal stock/Chicken stock 236 Milliliter (1 Cup)
  Sauvignon blanc 60 Milliliter (1/4 Cup)
  Portobello mushrooms 1 Cup (16 tbs), julienned (225 Gram)
  Smoked duck breast 1⁄2 Cup (8 tbs), julienned (113 Gram)
  Basil 1 Tablespoon, chopped
  Chopped italian parsley 1 Tablespoon
  Thyme 1⁄2 Tablespoon, chopped
  Fettuccine 1 Pound, cooked (450 Gram)
  Salt To Taste
  Pepper To Taste
Directions

In a skillet over medium heat, saute onion and garlic in olive oil for 5 minutes.
Turn heat to low and cover, simmer 15 to 20 minutes until very soft.
Add tomato paste, diced tomatoes, stock, wine, mushrooms, and duck.
Cover and simmer 10 minutes.
Add basil, parsley, and thyme.
Add salt and pepper to taste.
Serve over fettuccine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Mushroom
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes

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