Easy recipe Fettuccine with Guinea Fowl and Porcini Ragù Recipe

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two tbsp extra-virgin olive oilone celery stalk, finely choppedone medium carrot, finely choppedone medium onion, choppedthree garlic cloves, crushedtwo guinea fowl breasts, roasted and shredded (or other meat, such as rabbit)two hundred and fiftyml chicken stocktwo cups dried porcini mushrooms (soaked in about five hundredml water for an hour – reserve the soaking liquid)one hundredg oyster mushroomsone tbsp unsalted buttera handful of flat-leaf, parsley (Recipes by ingridients parsley) finely choppedabout three hundredg fresh egg fettuccine or pappardellefreshly grated Parmigiano-Reggianoground black peppersalt. Fettuccine with Guinea Fowl and Porcini Ragù Recipe. I had some leftover guinea fowl in the fridge and I thought I’d use it to make a ragu with some dried porcini that has been sitting in the pantry. The guinea....