Appetizers and Snacks, Food, Pasta, Pizza, Risotto

One Shot Shiitake Egg Fettuccine

Loreto March 1, 2016

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It’s like a multi course meal in a one timer experience in a magnificent spoonful that I call One Shot Shiitake Egg Fettuccine.

One Shot Shiitake Egg Fettuccine

I have always loved watching great chefs create beautiful food, artistically prepared, lovely to look at and absolutely delicious. Top ranked restaurants presenting delicately on a plate, a canvas of passion, color, textures, simplicity and placement. But that is not all then you are taken on a ride of culinary finesse,  tantalizing your taste buds, surprise after surprise of flavors just when you thought it was done another texture, another taste catches you. The  plate is served and you think wow this is absolutely beautiful preparing your body to receive, the you don’t want to disrupt the art, but can’t because the aroma is intoxicating pulling you in to finally taste the food. I want to create a dish like that.



I had to dust off this recipe. It has been sitting on the shelf for a while. It was created by us for a contest put on by Mushrooms of Canada. When I heard about the contest I immediately had a vision of a dish in a spoon. We had found these beautiful spoons and I wanted to create a multi course meal in a one timer experience I call One Shot Shiitake Egg Fettuccine. 

One Shot Shiitake Egg Fettuccine

My mind putting together the array of ingredients, a good quality fettuccine, fresh shiitake mushroom native to China,  said to have ten times the flavor  of that of a button mushroom. Perfect for what I want to create. Combine dried oyster and portobello for added texture and taste, fresh herbs such as basil, parsley, chives, sage leaves. Some minced garlic and onion which is always a great flavor enhancer to any mushroom dish along with a good white wine for de-glazing.

One Shot Shiitake Egg Fettuccine

To top this magnificent spoonful, a farm fresh, free range organic egg, beautifully boiled, then crumbled, bringing that rich in color and texture, that will lead you into the depths of this recipe, mushrooms fettuccine and all. The first wave a combination of crisp fried sage and crumbly rich yolkiness of the egg, spike of Spanish paprika. The second hit transitions between the intensity and meatiness of the shiitake, waltzing with the texture and earthiness of the oyster and portobello mushroom, drunken with the acidity of the white wine, combined with the starchy but not pasty mouthful of the fettuccine, nicely al dente, nutty, wheaty, giving this one shot the finale it deserves: harmony, balance, elegance, as the flavors keep coming back and forth, tongue dancing in your mouth playing with the tastes and texture of this creation, wanting more, another shot and then there were two, lol. I enjoyed myself immensely making this one shot shiitake egg fettuccine spoon. I drive myself pretty hard when it comes to creativity, and I am proud of what I have made, and it also tastes really good, a bonus. There is always this fear of not good enough, but channeled well, leaves the door to new creations, recipes and dishes. I am not finished with this one shot idea thing. Stay tuned!

One Shot Shiitake Egg Fettuccine

We dedicate this one to all of you who take the time to share time with us supporting us in our passionate endeavor, and to all those foodies out there pushing the envelope of flavors and textures, inspiring us, a token of our gratitude.

Song of the day: “Soul meets Body” by Death Cab for Cutie.

P.S. take the time to listen to this song, for me it epitomizes the birth place of creativity and art in all its forms.

Take care, and enjoy!


One Shot Shiitake Egg Fettuccine

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes


  • 4 medium shiitake mushrooms
  • 1 tbsp dried mixed mushrooms (Oyster and Portabella)
  • 2 tbsps chopped onion
  • 1 tsp minced garlic
  • 2 fresh basil leaves, chopped
  • 1/4 tsp fresh parsley
  • 1/4 tsp fresh chives
  • 3 tbsps extra virgin olive oil
  • 1 tbsp wild mushroom infused olive oil
  • 1/4 cup whipping cream
  • 1/4 cup vegetable broth
  • 1 tbsp white wine
  • 1 boiled egg
  • 4 sage leaves, fried
  • 50 g fettuccine
  • pinch of paprika
  • salt and pepper to taste


  1. Soak dried mushrooms in warm water for about 15 minutes. Rinse and set aside.
  2. Wash and chop fresh mushrooms. Put an egg on boil for 15 minutes.
  3. Put 8 cups of salted water to boil.
  4. In a sauté pan heat up 2 tbsps olive oil, toss in onion and garlic, and cook till onions are translucent. Add fresh and dried mushrooms and sauté for about 5 minutes. Add salt and pepper. Add the white wine and vegetable broth. Cook for an additional 5 minutes. Add whipping cream and simmer till sauce thickens a bit. Set aside.
  5. Put fettuccine in boiling salted water and cook as per package instructions. Drain fettuccine and put in sauté pan with mushroom and cream sauce, leaving some mushrooms aside for garnish.
  6. Chop boiled egg in half, separate the white and the yolk. Finely chop the white and hand crumble the yolk.
  7. Take a fork and a spoon and spin fettuccine into a nice bundle and place in serving spoons, leaving enough room for mushrooms and egg.
  8. Place some of the remaining sauteéd mushrooms and cream sauce on top of fettuccine, spoon a dash of the chopped egg white on top of the mushrooms, forming a bit of a well. Place the crumbled egg yolk into the egg white well. Sprinkle with paprika, garnish with more mushrooms and fried sage leaves.
  9. Serve and enjoy.


  • Serving Size: 4 shots with leftovers for seconds
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One Shot Shiitake Egg Fettuccine

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  • Avatar
    Reply Angela Chu March 4, 2016 at 11:35 am

    What a fantastic food description as well as recipe! This is such a fancy recipe, pinned 🙂

    • Loreto
      Reply Loreto March 6, 2016 at 1:18 pm

      Angela you are so kind, thank you very much. I guess you can say this a fancy recipe, one of the first ones I have ever done so was a bit fearful. Thank you for noticing the food description, sometimes we feel people are not even reading the write up and it is one of the things I enjoy doing, so thank you for taking the time to read through We so deeply appreciate it. Have a great day.

  • Avatar
    Reply janet @ the taste space March 4, 2016 at 1:31 pm

    Wow, this sounds like quite the epic recipe. Thank you for sharing it. 🙂

    • Loreto
      Reply Loreto March 6, 2016 at 1:15 pm

      Thank you Janet, yes for me it is my first in this class of dish, had a vision, researched a bit but then just put my feet in the water and went for it. I gave myself a pat on the back and thanks to all of you who are appreciating the beautiful creation, makes me feel even better.

  • Avatar
    Reply Teresa March 4, 2016 at 3:05 pm

    That looks absolutely beautiful!

    • Loreto
      Reply Loreto March 6, 2016 at 1:11 pm

      Hi Teresa thank you so much for the great comment. Sometimes you work so hard at getting that vision in your head to life and all that fear and doubt sets in and you can’t give that voice a day off.But the someone gives you some positive note and it makes all your work seem like its going the right way. So thank you again for noticing!

  • Avatar
    Reply Sean March 4, 2016 at 8:15 pm

    Looks fantastic! The little touches really make it come together (like the sage – I bet that works really well with the mushrooms). The photos and the presentation are spectacular too. Those spoons remind me of little high-heels, minus the heels.

    • Loreto
      Reply Loreto March 4, 2016 at 11:53 pm

      Thank you so much for your kind words. Nicoletta works very hard at staging these photo, and I must agree she did an amazing job, and I not saying that because I am biased. Your right about those little touches like the fried sage and crumbled boiled egg each coming forth tantalizing your taste buds, then ending in a multiple part harmony, music to my soul.

  • Avatar
    Reply Hilary March 4, 2016 at 9:50 pm

    Oh, I dont know how anyone could just have one bite! It looks delicious

    • Loreto
      Reply Loreto March 4, 2016 at 11:44 pm

      I know that’s why I made a few, there were four in the picture but in reality there were at least 6.Its great if your having an appetizer night with an array of different tid bits, then you may be at peace with one. Thank you so much for your beautiful comment greatly appreciated.

  • Avatar
    Reply Catharine May 19, 2016 at 5:43 am

    I really appreciate your piece of work, Great post.

    • Loreto
      Reply Loreto May 20, 2016 at 4:43 pm

      Thank you Catherine, I really enjoyed making these. It’s the artistic nature in me that likes to play with food, lol. Plus they were delicious, edible art what fun is that! Have a great weekend.

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