Fettuccini With Garlic, Green Onions & Mushrooms

Submitted by Dave Dallas

"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!"

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 4

ingredients

• 29.58 ml butter
• 29.58 ml extra virgin olive oil
• 118.29 ml white wine (Riesling or any Liebfraumilch recommended)
• salt & pepper
• 1.23 ml celery seed (or 1 celery stalk finely chopped)
• 4.92 ml dried basil leaves
• 4 large garlic cloves, chopped
• 1 bunch green onion, chopped (tops and all)
• 340.19 g fresh mushrooms, sliced
• 396.89 g can diced tomatoes, drained
• 226.79 g 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 ½.
5. Stir in hot cooked fettuccini and serve.

Reviews

[*Parsley*]

A great fettcccine dish without heavy cream or tons of butter!!! The Riesling is perfect for this. I made this exactly as written and wouldn't change a thing. This makes a wonderful, filling meatless meal. Thanx!