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Fettuccine With Creamy Mushroom and Green Peppercorn Sauce

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“In 'Pasta for all Seasons' by Robin Robertson. Bottled green peppercorns have a piquant bite, so adjust amount to taste. Mild white mushrooms are preferred b/c the more assertive flavor of wild mushrooms would compete with the flavor of the peppercorns.”

Ingredients Nutrition


  1. Heat the oil in a big saucepan over medium heat; add in shallots; cook 5 minutes or until softened.
  2. Add in the mushrooms; cook 2 minutes to soften.
  3. Sprinkle the flour over the shallots/mushroom mixture, cook/stir for 1 minute to remove the raw taste from the flour.
  4. Decrease heat to low; slowly add the milk, stirring constantly to thicken.
  5. Add in the peppercorns and salt to taste; simmer 5 minutes to allow the flavors to blend.
  6. Keep warm over very low heat.
  7. Cook the fettuccine in a big pot of salted boiling water, stirring occasionally, until it is al dente.
  8. When the pasta is cooked, drain and place in a shallow serving bowl.
  9. Add the sauce; toss lightly to combine, and serve immediately.

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