Yield: 2 Servings
|1 small||Onion; finely sliced|
|2 tablespoons||Olive oil|
|1 teaspoon||Dried mixed herbs|
|100 grams||Mushrooms, sliced|
|5 tablespoons||Single cream|
|175 grams||Fettucine cooked 'al dente'|
|Salt and pepper|
|Grated Parmesan to garnish|
Classic Mediterranean food, a creamy mushroom sauce is folded into freshly cooked fettucine, and an egg lightly scrambled into the mixture at the last moment until it is lightly set. Serve this with a garlicky green salad and some warm granary bread.
Simmer the sliced onion gently in the oil until thoroughly softened, then add the herbs and let them soften too, stirring. Add the mushrooms and stir them until their juices start to run. Stir the cream into the mixture and heat through. Pour the sauce over the hot, drained fettucine in a saucepan, and put over a very gentle heat.
Finally add the beaten egg and cook slowly, stirring, until the egg begins to set. Check the seasoning and serve at once on warm plates.
Sprinkle grated Parmesan over the top.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias