Name: Creamy salmon and mushroom fettuccine with garlic crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Garlic Crumbs; 2 wholemeal garlic pita breads; 1 tablespoon chopped fresh thyme; 1 1/2 tablespoon olive oil; 4 clove garlic, crushed; 400 gram button mushrooms, chopped; 3/4 cup white wine; 1 1/2 cup cream; 1/2 cup freshly grated parmesan; 225 gram smoked salmon; zest of 1 lemon, plus juice to serve; 2 tablespoon fresh dill, chopped; 1 bunch fresh basil, leaves torn; 2 cup baby spinach; 1 packet fresh fettuccine, cooked

Creamy salmon and mushroom fettuccine with garlic crumbs

Share some love with this totally dishy salmon meal.

Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

Garlic Crumbs

2 wholemeal garlic pita breads

1 tablespoon chopped fresh thyme

1 1/2 tablespoon olive oil

4 clove garlic, crushed

400 gram button mushrooms, chopped

3/4 cup white wine

1 1/2 cup cream

1/2 cup freshly grated parmesan

225 gram smoked salmon

zest of 1 lemon, plus juice to serve

2 tablespoon fresh dill, chopped

1 bunch fresh basil, leaves torn

2 cup baby spinach

1 packet fresh fettuccine, cooked

Method

1.To make garlic crumbs, whizz pita bread into coarse crumbs in a food processor, or chop with a knife. Heat a large frying pan on high. Add breadcrumbs and thyme; fry until golden and crunchy. Remove and set aside to cool on paper towels.

2.Heat oil in a frying pan over medium-low heat. Add garlic; cook, stirring, for 3 minutes until soft but not browned. Add mushrooms, cooking for 10 minutes until soft and most of the liquid has evaporated.

3.Add wine, then turn up the heat and let it bubble rapidly for a minute to burn off the alcohol.

4.Add cream and parmesan, simmering until reduced by half. Add salmon, lemon zest, fresh herbs and spinach, cooking for another 5 minutes until heated through. Season with salt and pepper to taste.

5.Gently toss half the sauce through the cooked fettuccine. Serve in bowls topped with extra sauce, garlic crumbs and a squeeze of lemon.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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