Recipe: Mushroom & Provolone Cheese Fettucini

By | May 28, 2012

I was in TSC the other day searching for Teleggio cheese for a Jamie Oliver’s recipe. TSC told me that the only Italian cheeses they stocked were Parmesan, Grana Padano, and Provolone. I’ve never cooked with Provolone before so I took it. 

Then I decided not to cook Jamie Oliver’s recipe that needed Teleggio. So I was left with the Provolone sitting in my fridge. Then I thought to myself why not use it in a white sauce? Like a Fettucini Alfredo thing? So I did.

An authentic Fettucini Alfredo uses cream in the recipe. I don’t cook with cream. I make my over version of white sauce with only 10g of butter and low fat milk and it does pass as a white sauce. I’ve posted about it before here (post). I’ll use the old pictures again. Start by boiling the Fettucini in hot water. Meanwhile, melt a 10g knob of butter (the small packet) in a pan.

Then add one clove of crushed garlic.

Add the sliced mushrooms and cook well until the mushrooms are nice and brown and reduced in size.

When the mushrooms are all brown and watery add some salt and pepper, then add a tablespoon of flour and stir quickly, coating the mushrooms entirely.

Gradually add a cup of low fat milk to the mix, mixing well so no lumps of flour are present.

Add a dash of nutmeg. Not necessary but it does bring out the mushroom and white sauce flavors.

Then just as you are about to remove the sauce from the heat, mix in a good helping of grated Provolone cheese, make sure its melted, then mix in a tablespoon of chopped parsley. Yes, no oregano in this recipe. No, it won’t make the sauce taste better.

Pour the now boiled pasta on top of the sauce, mix well, place in a serving dish, and sprinkle with some more grated Provolone cheese. Voila, you have lunch!

Some green salad and crusty bread on the side would complete this dish.

If you are a cheese lover, like me, then you might want to keep the Provolone block nearby to grate a little bit on your own serving. Its just so, so good with the mushroom fettunici  <3 

Much better than Parmesan? In my own humble opinion, yes. Parmesan is over used, you find it everywhere and some how makes all dished end up with the same flavor -so is oregano by the way-. Enough is enough, there are like one million cheese types out there! Provolone is tastier for sure and less sharp.

Shraykom ib my “So Called” recipe? Would you be making it anytime soon? 3sa ma ye3taw?


6 Responses to “Recipe: Mushroom & Provolone Cheese Fettucini”

  1. ImeKuwait says:

    Absolutely Divine! :) I type this as my mouth satiates and drools….!

  2. Hafsa says:

    Definitely going to try it out inshallah…btw, how come your clove of garlic is in a cube shape?(sorry, stupid question maybe, but it made me curious :p)

    • danderma says:

      I buy already crushed and frozen ones that I use when I don’t have time to chop and mince :)

      • Hafsa says:

        really?..didnt know such a thing existed even, where can I find them (the lazy me is speaking)..:p

        • danderma says:

          You may be able to find in in TSC, I get mine from London. Ako ginger too!