fettuccine with oyster mushrooms, sweet garlic and arugula
Save this Recipe
Featured in Cookbooks
fettuccine with oyster mushrooms, sweet garlic and arugula
lightly adapted from mario batali’s molte italiano
Yield: 4 servings
- ¼
- 15
-
⅔
cup cinzano rossi or any sweet red vermouth
-
10
ounces oyster mushrooms = trimmed
- 4
-
salt and freshly ground black pepper
-
1
bunch arugula, stemmed, washed and dried
-
⅓
cup freshly grated pecorino cheese
bring 6 qts of water and 2 T salt to a boil in a large pot
meanwhile, in a 10 – 12" sauté pan, heat the olive oil over medium heat until almost smoking. add the garlic and sauté until lightly browned on all sides. remove from heat and add the vermouth. replace the pan onto the burner, add the mushrooms and butter, and bring to a boil. reduce by half then remove from the heat and keep warm.
cook the pasta until tender and then drain. add to the mushrooms and stir gently over medium heat for about 1 minute to coat the noodles. add the arugula and toss until wilted. transfer to serving dish and toss with the cheese.
cookeatFRET
1 Recipes |
0 Cookbooks |
Profile
This recipe viewed 1 times
Source: cookeatFRET
Public
Open
Sign-in to comment on this recipe.
The Cook
Recipe Roll
- fettuccine with oyster mushrooms, sweet garlic and arugula
