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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My spin on fusion food. Japan and Italy meet in a crash course of lovleyness. Use a mix of whatever mushrooms you prefer. 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. Ingredients:
2 lbs fresh mushrooms |
1 cup water |
2 -3 tablespoons butter |
2 tablespoons tahini |
3 tablespoons plain flour |
2 teaspoons salt |
1/2 teaspoon pepper |
1 large red onion, diced |
3 -4 garlic cloves, minced |
2 tablespoons miso |
1/2-1 cup red wine |
1 lb fettuccine |
Directions:
1. Cook pasta according to packet instructions.
2. Melt butter in a large pan and add onion, garlic and mushrooms. Cook over medium heat for 10 minutes.
3. 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.
4. Serve over cooked fettucini. Sprinkle with scallions or parsley for garnish.
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