Name: Julie Cook
Restaurant: Agricola Street Brasserie
2540 Agricola Street, Halifax
Position: Executive Chef
Dish: Mixed Mushroom Fettuccine
Mushroom: Mixed mushrooms
Prep time: 20 minutes
Cook time: 15 minutes
Serves: 2 People
Feature Chef of the Month
- 1 cup cooked fettuccine
- 1 tablespoon olive oil
- 1 tablespoon sliced shallot
- 3/4 teaspoon minced garlic
- generous handful of mixed mushrooms
(Shiitake, Oyster, Cinnamon Cap
and Lions Mane)
- 2 tablespoons Beurre Noisette
- 1 tablespoon lemon juice
- 1 tablespoon chopped tarragon
- 2 teaspoons chopped parsley
- 1 teaspoon chopped thyme
- season with salt and pepper
- shaved Grana Padano cheese
Saute shallot and garlic in olive oil until the shallots are translucent.
When the shallots are translucent add the mixed mushrooms and gently stir till soften.
Once the mushrooms become soft add the chopped tarragon, parsley, thyme and deglaze with lemon juice.
When the mushrooms have been deglazed, add the fettuccine and beurre noisette.
Toss over heat until the noodles are hot.
When your noodles are hot and mixed with the mushrooms and herbs, season with salt and pepper to taste.
Time to plate!
Finish the dish of with some freshly shaved Grana Padano or Parmasan cheese.