Country Pasta Mushroom Garlic Fettuccine
Save Recipe

Ingredients

  • 6 tablespoons butter
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, crushed
  • 1 1/2 pounds assorted fresh mushrooms, such as wild Crimini, Portobello (dark gills scraped out), and stemmed Shiitake, thickly sliced
  • 6 tablespoons chopped fresh Italian parsley, divided in half
  • 1 pound Country Pasta egg pasta, cooked and drained
  • 1/2 cup freshly grated Pecorino cheese

Instructions

  1. Melt butter with oil in large skillet over medium heat. Add garlic; sauté until lightly browned, about 3 minutes.
  2. Add fresh mushrooms; sprinkle with salt and pepper.
  3. Cover and cook until tender, stirring often, about 8 minutes. Uncover; sauté 2 minutes longer.
  4. Mix in 3 tablespoons parsley; season with salt and pepper.
  5. Add cooked pasta and 1/2 cup cheese to mushroom sauce in skillet. Toss over medium heat until heated, cheese melts, and sauce coats pasta.
  6. Mix in remaining 3 tablespoons parsley. Season with salt and pepper to taste.
  7. Transfer to large bowl and serve with more cheese.
6.8
http://countrypasta.com/country-pasta-mushroom-garlic-fettuccine/