Fettuccini With Garlic, Green Onions & Mushrooms |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Kitchen aromas are at their tantalizing best when preparing this sofrito. The addition of a German Riesling completes this wonderful process. Served over a bed of hot cooked fettuccinine, the only requirement of the diner is to take his or her time to savor the experience! Ingredients:
2 tablespoons butter |
2 tablespoons extra virgin olive oil |
1/2 cup white wine (riesling or any liebfraumilch recommended) |
salt & pepper |
1/4 teaspoon celery seed (or 1 celery stalk finely chopped) |
1 teaspoon dried basil leaves |
4 large garlic cloves, chopped |
1 bunch green onion, chopped (tops and all) |
12 ounces fresh mushrooms, sliced |
1 (14 ounce) can diced tomatoes, drained |
8 ounces hot cooked fettuccine pasta |
Directions:
1. Heat butter and olive oil in deep skillet.
2. Add garlic, onions, mushrooms and spices.
3. Cover and sauté for 15 minutes.
4. Add wine and tomatoes, uncover, and simmer until liquid is reduced by 1/2.
5. Stir in hot cooked fettuccini and serve.
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