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RECIPE + PAIRING

Wild Mushroom Fettuccine

WHY THE PARING WORKS

The Melograno Pomegranate Cosmopolitan brings bright acidity that balances the richness of the dish, while crisp pomegranate and citrus notes contrast beautifully with the deep, savory umami of the mushrooms for an elevated, well-balanced pairing.

INGREDIENTS

  • 8 oz fettuccine pasta
  • 2 cups mixed mushrooms (shiitake, cremini, oyster), sliced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • ½ cup heavy cream
  • ½ cup grated parmesan cheese
  • ¼ cup reserved pasta water
  • Salt and freshly cracked black pepper
  • 1 tbsp fresh parsley or chives, finely chopped

INSTRUCTIONS

  1. Cook the Pasta
    Bring a pot of salted water to a boil. Cook fettuccine until al dente. Reserve ¼ cup pasta water, then drain.
  2. Sauté the Mushrooms
    Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until deeply golden and caramelized. Season with salt and pepper.
  3. Build the Sauce
    Reduce heat to medium. Add butter and garlic, cooking until fragrant. Pour in the cream and simmer gently. Stir in parmesan until smooth.
  4. Combine
    Add the pasta and a splash of reserved pasta water. Toss until the sauce becomes silky and coats the noodles evenly.
  5. Finish & Serve
    Plate the pasta and finish with fresh herbs and extra parmesan.