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Ingredients
- 3 oz Parmesan cheese rinds cubed
- 1 oz fresh parsley leaves and tender stems
- ½ oz dried porcini mushrooms
- 1 garlic clove
- 10 oz fresh shiitake mushrooms sliced
- 6 oz vegetable stock
- 2 oz unsalted butter in pieces
- 1 ½ oz extra virgin olive oil divided
- 1 tsp salt divided, plus extra to season, to taste
- ¼ tsp ground black pepper plus extra to season, to taste
- 45 oz water
- 10 oz fettuccini
- 1 - 2 oz truffle oil white, to taste
- Nutrition
- per 1 portion
- Calories
- 690 kcal / 2887 kJ
- Protein
- 20 g
- Fat
- 40 g
- Carbohydrates
- 64 g
- Fibre
- 6 g
- Saturated Fat
- 14 g
- Sodium
- 988 mg
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