意大利寬條麵配忌廉蘑菇汁 Fettuccine with creamy mushroom sauce

材料 Ingredients:

• 牛油（如拇指大小） 1小塊  butter (thumb size)
• 橄欖油 1湯匙   1 tbp virgin olive oil
• 新鮮蘑菇（button mushrooms 切片/粒） 300克
• 雞湯 100毫升  chicken broth 100ml
• 淡忌廉 60毫升  light cream 60ml
• 意大利粉 140克  any kind of pasta you like
• 鹽 酌量  a pinch of salt
• 胡椒粉 酌量  a pinch of pepper
• 鮮榨檸檬汁 2茶匙  2 tsp lemon juice

做法 Make:

1. 用中大火燒熱鑊，放下牛油和橄欖油，煮至牛油融解。下蘑菇，轉大火炒勻。煮至蘑菇開始轉軟身。加雞湯，繼續煮至收乾一半。加忌廉，拌勻。加鹽和胡椒粉調味。 Heat up the frying pan with medium fire then add in butter and virgin olive oil and add in mushroom until softened.  Add in chicken broth till thickened then add in light cream and stir.  Add in salt and pepper as desired and mix with cooked pasta