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2 tablespoon extra virgin olive oil
1/2 cup thinly sliced onions
4 large garlic cloves, minced
4 cups thinly sliced shitake, oyster mushrooms & crimini
1 teaspoon fresh or dried oregano
1/8 teaspoon fresh or dried rosemary
1 teaspoon sea salt or kosher salt
1/8 teaspoon ground black pepper
1/2 lbs whole wheat fettuccine pasta
1/8 teaspoon fresh parsley, for garnish

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