Mushroom Noodlecini

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.

• Ready In: 35 mins
• Serves: 4

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.