• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • 1 packet of Fettuccine
  • Lots of chopped garlic
  • 30g black button mushroom
  • 30g White button mushroom
  • 30g Shitake mushroom
  • 1 cube of chicken stock (mashed)
  • ¼ cup cream
  • Frankfurters, as desired (or any other toppings such as shrimp or bacon)
  • 3 tbsp extra virgin olive oil
  • 60g butter
  • 2 tbsp chopped parsley
  • 2 tbsp chopped thyme
  • Salt and freshly ground black pepper, to taste
  • ¾ cup freshly grated parmesan cheese


  1. Drop the fettuccine into the boiling water and cook according to package instructions, about 6 to 9 minutes or until tender but still firm to the bite.
  2. While the pasta cooks, melt 50% butter and olive oil in the frying pan.
  3. Sautee black and white button mushrooms plus shitake mushrooms in high heat.
  4. Put in chopped garlic and fry all the ingredients together.
  5. Add the mini frankfurters, chopped parsley and thyme, cream milk.
  6. Add salt and pepper, chicken stock and grated parmesan cheese. If the cream is too thick, add some water. Stir completely.
  7. Lastly, add remaining butter.
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