{"id":17930,"date":"2021-11-03T07:26:00","date_gmt":"2021-11-03T07:26:00","guid":{"rendered":"http:\/\/www.nourishdeliciously.com\/?p=17930"},"modified":"2025-10-24T12:05:52","modified_gmt":"2025-10-24T19:05:52","slug":"mushroom-white-ragu-fettuccini","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=17930","title":{"rendered":"Mushroom White Ragu Fettuccini"},"content":{"rendered":"
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Its been over 6 weeks since we got back from our late summer trip to Italy. One of the places we visited and fell in love was Liguria, Liguria is a region on the west coast of Italy, we visited a few places here and spent over a week visit little towns along the coast, the most famous being Cinque Terra, but my favorite is Portovenere. Liguria is the birthplace of many Italian specialties, the most popular being Genovese pesto, ravioli and Foccacia but also Crozetti and trofie pasta, Farinata, seafood dishes, Noci sauce and so many wonderful mushroom dishes. <\/p>\n\n\n\n

The Italian countryside specially in the fall is all about wild mushroom, this is one of the mushroom pasta dishes we had that we loved. I recreated this recipe from memory and with the help of good old Google, hubby and I agree its pretty comparable. Hope you give it a try. <\/p>\n\n\n\n

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This white ragu pasta is made with a combination of cultivated and wild chanterelle mushrooms, one of the many delicious Italian recipes we had in Italy. Of course, if you have a hard time getting wild mushrooms use a combination of cremini, shiitake, portobello. Mushrooms are the star of this recipe, a good pound of it goes in this recipe. The major flavors are of herbs, leeks that take center stage and minced turkey for some heartiness. Unlike the traditional red rag\u00fa, white rag\u00fa is milder and delicate in flavor. The pasta is still luscious creamy from the rich broth that is further thickened by the pasta water. <\/p>\n\n\n

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Mushroom White Ragu with Fettuccine\/\/ 4<\/h2>\n\n\n\n

Ingredients<\/h3>\n\n\n\n