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Name:          Julie Cook

Restaurant: Agricola Street Brasserie

                                                                                                     2540 Agricola Street, Halifax

Position:      Executive Chef


Dish:            Mixed Mushroom Fettuccine                      

Mushroom: Mixed mushrooms                    


Prep time:     20 minutes   

Cook time:    15 minutes

Serves:           2 People

Feature Chef of the Month

 - 1 cup cooked fettuccine 

 - 1 tablespoon olive oil

 - 1 tablespoon sliced shallot 

 - 3/4 teaspoon minced garlic 

 - generous handful of mixed mushrooms

   (Shiitake, Oyster, Cinnamon Cap

    and Lions Mane)

 - 2 tablespoons Beurre Noisette

   (brown butter)

 - 1 tablespoon lemon juice

 - 1 tablespoon chopped tarragon

 - 2 teaspoons chopped parsley

 - 1 teaspoon chopped thyme

- season with salt and pepper

- shaved Grana Padano cheese


Saute shallot and garlic in olive oil until the shallots are translucent.

When the shallots are translucent add the mixed mushrooms and gently stir till soften.

Step 1

Once the mushrooms become soft add the chopped tarragon, parsley, thyme and deglaze with lemon juice.

Step 2

Step 3

When the mushrooms have been deglazed, add the fettuccine and beurre noisette.

Toss over heat until the noodles are hot.

Step 4

When your noodles are hot and mixed with the mushrooms and herbs, season with salt and pepper to taste.

Time to plate!

Finish the dish of with some freshly shaved Grana Padano or Parmasan cheese.


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