Country Pasta Mushroom Garlic Fettuccine

Country Pasta Mushroom Garlic Fettuccine

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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; saute 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; saute 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.