Prep 15 mins
Cook 20 mins
The unique flavors of the three mushroom varieties meld together to create a rich and delicious sauce. It is a quick and easy vegetarian delight.
- 4 ounces extra virgin olive oil
- 4 button mushrooms, sliced
- 4 shiitake mushrooms, sliced
- 1 portabella mushroom, cubed
- 5 scallions, diced
- 1⁄4 red onion, peeled and julienned
- 1⁄2 red bell pepper, diced
- 1 teaspoon garlic, peeled and minced
- 2 fresh basil leaves, chopped
- all purpose seasoning, to taste (start with 1 tsp.)
- 2 ounces white wine
- 4 dashes Worcestershire sauce
- 4 dashes Tabasco sauce
- parsley, chopped
- In a hot skillet, add the olive oil.
- Add the garlic, mushrooms and vegetables.
- Add the basil and continue to sauté.
- Season with All Purpose Seasoning, Worcestershire sauce, and Tabasco sauce.
- Deglaze with the white wine.
- Serve over fettuccine.
- Garnish with parsley.
OOOOH! This was so good! Will be making this again! I didn't have shitake mushrooms, so I just used more of the others. I didn't have red bell pepper, so I just used green, used dried basil instead of fresh, and didn't have wine, so I used grape juice! It still turned out wonderful!
Pretty tasty and very easy to prepare. Sauce was much too oily, though. Next time, I'll cut the oil in half. Added more worcestershire and tabasco, and needed to add salt and pepper, too.
This recipe is mushroom-lover’s heaven, and it freezes well! What a bonus! A delicious and versatile recipe which you’ll find you can vary according to the ingredients you have on hand, and of course your own preferences. I made this for the “Freeze It!” Tag Game. And both portion one and portion two – the frozen then thawed portion – were equally delicious. I quadrupled the recipe. I made it with a mix of field mushrooms, button mushrooms and Swiss Browns. I used eight cloves of garlic, and because I omitted the Worcester and Tabasco sauces (personal taste preferences). I used all the other ingredients, plus two leeks. I also increased the amount of basil and also added oregano; I had after all omitted the sauces. I used about 11/2 cups of white wine, and served the mushrooms on angel hair pasta. For the portion to be frozen, I stirred the mushroom mixture through the pasta and added a packet of thawed and thoroughly squeeze-dried spinach. If you love spinach, you’ll understand that addition(!); if you hate spinach, just ignore this sentence. Great recipe! Apologies, Miss Annie, for my tamperings with it: that’s what I always do when let loose on a recipe. That’s why I rarely bake anything! I froze the pasta in a Tupperware Rock ‘N Serve container, and allowed it to thaw overnight at room temperature; then reheated it gently in a non-stick pan, while stirring.