Fettucine with Wild Mushrooms November 6, 2007

Ingredients

2 Tbsps. extra virgin olive oil

1/2 cup thinly sliced onions

4 large garlic cloves, minced

4 cups thinly sliced shitake, oyster mushrooms & crimini

1 tsp. fresh or dried oregano

1/8 tsp. fresh or dried rosemary

1 tsp. sea salt or kosher salt

1/8 tsp. ground black pepper

1/2 lb. whole wheat fettuccine pasta

1/8 tsp. fresh parsley, for garnish

Instructions
In a skillet, heat the oil over medium heat, add the onion and garlic and sauté until the onions are translucent, about 5 minutes. Add the mushrooms, oregano, rosemary, salt and pepper. Stir, cover and cook about 10 minutes, stirring briefly once or twice.

Meanwhile, in a large pot of salted boiling water, cook pasta al dente, according to package directions. Drain and turn into a large bowl. Spoon the mushroom mixture over the pasta and toss gently. Garnish with parsley and serve immediately.

*You can substitute parsley with green onions. If you like certain herbs don’t be afraid to experiment and make your own. It’s good w/steamed asparagus and a chilled Chilean wine.

Buying the mushrooms you can get the mix packages w/ different kinds of mushrooms in your local grocery stores.