Country Pasta Mushroom Garlic Fettuccine

Country Pasta Mushroom Garlic Fettuccine
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  • 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


  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.


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2018-01-25T16:30:17+00:00 Fish & Veggie Dishes|0 Comments

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