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| Fettucini with Sauteed Portobellos and Mozzarella |
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Ingredients
1 Lb Dried Fettuccini 
2 Large Portobello Mushrooms 1 Lb Fresh Mozzarella, sliced into half moons 1 T Chopped Garlic Fresh Oregano ½ White Wine 2 T Butter Kosher Salt and White Pepper Method In rapidly boiling salted water, cook pasta according to directions on the package. While pasta is cooking, cut the stems off the mushrooms and slice into pieces. Sauté Portobellos in Garlic and Olive oil until soft and slightly caramelized. Deglaze pan with white wine and reduce by half. Finish with salt, pepper and oregano. When pasta has finished cooking, drain and toss with sauce and then toss with the cheese right before you’re about to plate. The cheese will just about to melt right as your getting ready to eat. Bon Appetit!! |
