Ingredients

• 400 g fettuccine
• 300 g mixed wild mushrooms (chanterelles, porcini, oyster mushrooms)
• 100 g grated Le Migneron de Charlevoix cheese, or another firm Quebec cheese
• 250 ml 35% cream
• 2 shallots, finely chopped
• 2 gousses garlic, minced
• 60 ml dry white wine (optional)
• 125 ml vegetable or chicken stock
• 30 g dried cranberries
• 2 c. à soupe fresh parsley, chopped
• 1 c. à soupe olive oil
• 1 c. à soupe butter
• au goût salt
• au goût freshly ground black pepper

Instructions

1. 1

   Cook the fettuccine until al dente. Drain, reserving about 250 ml of the cooking water.

2. 2

   Gently clean the wild mushrooms and cut them into pieces if needed.

3. 3

   Heat the olive oil and butter in a large skillet. Cook the shallots for 2 minutes, then add the garlic for 1 minute.

4. 4

   Add the mushrooms and sauté for 5 to 7 minutes, until tender and golden. Season with salt and pepper.

5. 5

   Deglaze with white wine, if using, and reduce almost completely. Add the stock and cream and bring to a gentle simmer.

6. 6

   Stir in half the Migneron cheese and the dried cranberries. Simmer 2 to 3 minutes; loosen with pasta water if needed.

7. 7

   Add the fettuccine and toss well to coat.

8. 8

   Serve immediately with the remaining cheese and chopped parsley.