Now this would have been the recipe to break out the pasta maker. It was delicious, but could have been even more so with freshly made pasta. Maybe we'll make it again this week, and post about the results. We added thyme and hazelnuts to the original recipe, and used baby portobello mushrooms instead of Porcini (for affordability reasons and the fact our store didn't have porcini... it's not like we even had a choice). I'm sure any mix of mushrooms would suffice for this dish - which is true proof that pasta doesn't need to be slathered in sauce to be good. Baby Portobello Fettuccine Makes 4 servings. Recipe inspired by 101cookbooks. Ingredients 1/4 cup extra-virgin olive oil 2-3 fresh porcini mushrooms, chopped (1-2 cups) fine grain sea salt 5 cloves garlic, chopped 1 pound fresh egg fettuccine noodles scant 1/2 teaspoon black pepper, freshly ground 1/4 cup parmesan cheese, grated zest of one lemon 1 teaspoon fresh thyme, chopped 1/4 cup chopped hazelnuts Directions Bring a large pot

Oct. 1, 2021, 11:26 a.m.

Share

0

8

0