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Wild Mushroom Ragu & Fettuccini

12:50 PM, May 18, 2012   |    comments
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Ingredients:

  • 1 pound Delverde Fettuccine
  • 2 Tbsp Shallots or Red onions
  • ¼ cup Cantrelle mushrooms
  • ¼ cup shitake mushrooms
  • ¼ Baby Bellas
  • 1 Tbsp Garlic chopped
  • 2 Tbsp Lucini olive oil
  • 1 tsp Fresh Thyme
  • 1 Tbsp Fresh Basil
  • ¼ cup White Wine
  • 3 Tbsp Butter chopped
  • 1 tsp Lucini Basil Olive Oil
  • Salt & Pepper to Taste


Directions:

1. Bring a pot of water to a boil & add salt. Cook Delverde Pasta according to directions.
2. In a sauté pan over medium high heat add olive oil and sauté Shallots until translucent.
3. Add mushrooms and sauté for 3 minutes or until tender.
4. Add chopped Garlic and Thyme for 1 minute more
5. Add White Wine and reduce by ½, then whisk in chopped butter.
6. Season with salt & pepper, finish with Fresh Basil and Lucini Basil Oil

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