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    You are in: Home / Recipes / Fresh Mushroom Fettuccini Recipe
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    Fresh Mushroom Fettuccini

    Average Rating:

    1 Total Reviews

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    • on April 17, 2009

      My DH enjoyed this a lot and I am not a big fan of mushrooms but liked this when I tasted it. Had some shredded romano cheese that I needed to use so I added that instead of parmesan, used dried rosemary leaves, and a couple cloves of garlic since DH loves it. I cooked this until the mushrooms were slightly browned and everything was warm. Very nice tang from the cheese and red wine vinegar. Will definitely make this again and try the parmesan cheese and fresh rosemary. Thank you for sharing kbksmama. Made and reviewed for Pick A Chef Spring 2009.

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    Nutritional Facts for Fresh Mushroom Fettuccini

    Serving Size: 1 (151 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 330.9
     
    Calories from Fat 151
    45%
    Total Fat 16.8 g
    25%
    Saturated Fat 3.1 g
    15%
    Cholesterol 48.4 mg
    16%
    Sodium 261.5 mg
    10%
    Total Carbohydrate 34.9 g
    11%
    Dietary Fiber 0.7 g
    3%
    Sugars 0.9 g
    3%
    Protein 10.8 g
    21%

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