Fettuccine with Mushrooms, Tomatoes and Rosemary Recipe
Ingredients
| Oyster mushrooms | 10 Ounce | |
| Juice of 1/2 lemon | ||
| 3 tbsp sweet butter | ||
| Vegetable oil | 1 Tablespoon | |
| Onion | 1 , finely chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Sherry | 1/4 Cup (16 tbs) | |
| Chicken stock | 1/2 Cup (16 tbs) | |
| Rosemary sprig | 2 , chopped | |
| 2 large, ripe tomatoes, peeled, seeded and chopped | ||
| Fettuccine | 1 Pound | |
| Parmesan | 1 Cup (16 tbs), grated | |
| 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.
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.
Chef
