Mushroom and Fettucine
Posted on | November 26, 2012 | 1 Comment
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Easy Recipe for Mushroom and Fettucini
Ingredients
2 lbs. fresh mushrooms
1/2 – 1 cup red wine
2 Tbsp. miso
3 – 4 cloves garlic, minced
1 large red onion, diced
1/2 tsp. pepper
2 tsp. salt
3 Tbsp. flour
2 Tbsp. tahini
2 – 3 Tbsp. margarine
1 cup water or broth
1 lb. fettucini
Directions
Use any combination of chanterelle, cremini, white, enoki, shiitake, or porcini mushrooms.
Dried mushrooms of any variety may be added or substituted. If soaking mushrooms, cover with water and let sit for 30-40 minutes. Squeeze out excess water. Clean mushrooms and slice thinly.
Melt margarine in a large pan and add onion, garlic and mushrooms. Cook over medium heat for 10 minutes.
Add all other ingredients and mix well (use a whisk for the flour).
Continue cooking until well mixed and completely cooked, about 10-15 more minutes.
Serve over cooked fettucine. Sprinkle with scallions or parsley for garnish.
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One Response to “Mushroom and Fettucine”
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January 1st, 2013 @ 2:42 pm
This is invaluable beacuse so many times you see they are versatile, but a lot of people just don’t cook that way and need recipes. The couscous recipe from Epicurious is a David Leibovitz recipe that I have made a few times, and I can attest to its deliciousness. I wanted to try them in crab cakes last week, but I was unsure if they would be too out there for my guests’ tastes.I can buy preserved lemons at the Whole Foods olive bar, but when you make them yourself they have a much better taste! I made my first batch with too much salt, but it rinses off fine, and they are still much fresher tasting of real lemon than the store-bought ones.Can’t wait to try that Caesar dressing, thanks!