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Fettuccine with mushrooms, spinach & pecorino


  • Soak the porcinis in warm water for 15-20 mins. Then drain well and finely chop, reserving the strained liquid.
  • Heat a little oil in a wok (or large deep heavy-bottomed pan) and gently sauté the onion and garlic until tender.
  • Add the button mushrooms with the porcinis and toss well for a few minutes until sealed, before adding the wine and reducing by half.
  • Then add the stock, cream, seasonings and about ¼ cup of the strained porcini liquid. Stir and cook to reduce quite heavily.
  • At the same time, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well.
  • Then add the pasta to the wok with the spinach and stir to wilt.
  • Serve the pasta in individual flat soup bowls with a decent amount of pecorino sprinkled on top and good crusty bread and extra pecorino in a small bowl on the side.


  • 10 gm porcini mushrooms
  • olive oil
  • ½ onion, finely chopped
  • 2 garlic cloves, crushed
  • 8 small button mushrooms, quartered
  • ½ cup dry white wine
  • ½ cup vegetable stock
  • ½ cup cream
  • sea salt & freshly ground pepper
  • 400 gm fettuccine
  • a good handful of baby spinach leaves, well washed & stalks removed
  • freshly grated pecorino cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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