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Fettuccine With Mushrooms, Tomatoes And Rosemary

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Ingredients
  Oyster mushrooms 10 Ounce, stems removed, thickly sliced
  Lemon 1⁄2 , juiced
  Sweet butter 3 Tablespoon
  Vegetable oil 1 Tablespoon
  Onion 1 , finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Sherry 1⁄4 Cup (4 tbs)
  Chicken stock 1⁄2 Cup (8 tbs)
  Fresh rosemary sprig 2 , chopped
  Ripe tomatoes 2 Large, peeled, seeded and chopped
  Fresh fettuccine 1 Pound
  Freshly grated parmesan 1 Cup (16 tbs)
  Rosemary sprigs 6 Small
Directions

1. In a small bowl, toss mushrooms with lemon juice. Set aside.
2. In a large skillet, heat butter and oil over medium-high heat until butter foams. Stir in onion and saute 3 minutes until soft. Add garlic and cook 30 seconds longer. Stir in mushrooms and cook until soft.
3. Add salt, pepper, sherry, stock, rosemary and tomatoes and cook one minute longer. Set aside.
4. In a large pot of salted boiling water, cook pasta 10 minutes until al dente. Drain.
5. Toss pasta with sauce and half of the grated cheese. Add more pepper if necessary. Divide on six heated plates and place sprig of rosemary in center of each. Pass remaining cheese and pepper at table.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Rosemary

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