Friday, September 2, 2011

Fresh Mushroom Fettuccine

This is a quick and easy pasta dish which is perfect of the summer time.  You can use white or brown mushrooms for this recipe, but don't use anything with two fibrous of a stem.

8 ounces uncooked fettuccine
1/2 pound sliced mushrooms
1/4 cups grated Parmesan cheese
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 teaspoons freshly ground pepper
1/8 teaspoon freshly ground sea salt
1 clove of garlic, minced
  1. Cook and drain the fettuccine as directed on the package, return to pot.
  2. Add the remaining ingredients, toss until fettuccine is coated with oil and serve.

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