What a treat! This mushroom and beef fettucine is so rich and tasty you’ll be fighting over seconds. It’s what is known in the business as a ‘umami bomb’ – layers upon layers of delicious savoury flavours. Hard to describe, but very, very easy to eat.
(ContainsGluten,Traces of Egg)
(ContainsMilk,Traces of Gluten,Traces of Tree Nuts,Traces of Soya,May contain traces of allergens)
To prepare the ingredients, pick the parsley leaves and roughly chop. Finely slice the brown onion and mushrooms, peel and crush the garlic, and crumble the chicken stock.
In a large saucepan bring some salted water to the boil. Add the fettuccine to the boiling water and cook for approximately 10 minutes, or until “al dente”, stirring regularly to ensure the pasta does not stick. Drain and return to the saucepan. Pour over half of the olive oil and the parsley (reserve a teaspoon for the garnish). Toss to coat the pasta. Set aside. Note: be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it!
In a medium bowl, add the plain flour and season with salt and pepper. Add the beef strips and toss until they are well coated.
Heat the remaining olive oil in a large frying pan over a medium-high heat and cook the beef in batches for 1-2 minutes, or until just browned. Remove the beef from the pan and set aside.
Return the same frying pan to a medium-high heat. Add the brown onion and garlic and cook, stirring, for 4-5 minutes, or until soft. Add the mushrooms and cook for a further 4 minutes, or until soft. Return the beef to the pan with the chicken stock cube, boiling water and Worcestershire sauce. Bring to the boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the sauce has slightly thickened. Remove from the heat and stir through the Greek yoghurt just before serving.
To serve, divide the herby fettucine between bowls. Top with the mushroom beef and remaining parsley. Enjoy!