Recipe: Pork and Wild Mushroom Fettuccine

Pork and wild mushroom fettuccine, cooked in chicken stock, white wine and cream and served with Parmesan cheese and black pepper. Courtesy of Clubs Queensland. Download the recipe HERE.

(Serves 4)



500g lean pork fillet

2 tablespoons olive oi

2 cloves garlic

250g mixed mushrooms

½ cup chicken stock

¼ cup white wine

200ml light cooking cream

¼ cup continental parsley

400g fresh fettuccine, cooked and drained

Shaved parmesan cheese

Ground black pepper




Step 1

Heat a little oil in a large frying pan and sauté the finely chopped garlic for 2 minutes. Add the sliced pork strips a few at a time and brown well for 2-3 minutes. Remove and set aside. Cook the remaining strips.

Step 2

Return the pan to the heat and sauté the sliced mushrooms for 3-4 minutes. Stir in the chicken stock, white wine and simmer for 2 minutes.

Step 3

Return the pork strips to the pan, then stir in the cream.

Step 4

Boil a pot of water and cook fettuccine until al dente.

Step 5

Toss the pork and mushrooms through the chopped herbs and cooked fettuccine.


To serve

Season with black pepper and serve garnished with shaved parmesan cheese.