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Mushroom Recipe

As harvest begins we need to think of quick and easy dishes to prepare that are also hearty and satisfying after a long day on the crush pad. This is a real stick to your ribs pasta dish that you can whip up in the time it takes to cook a pot of fettucini. Mushrooms taste so good in the fall and their earthy flavors are just right with a glass of our dark, bold Carneros Syrah. Happy harvest!


2 tablespoons butter
2 cloves of garlic, chopped
1 pound mixed and sliced mushrooms; cremini, white button, shitake, portabella, chanterelle
1 teaspoon tarragon, chopped
1/2 cup Goosecross Syrah
12 ounces fettuccine
2 tablespoons parsley, minced
Freshly ground black pepper
1/2 cup Parmesan cheese

Melt butter in a medium saucepan. Add garlic and sliced mushrooms; sauté until mushrooms begin to release juices, approximately 10 minutes. Add tarragon and wine, sauté an additional 2 minutes. Keep warm on stove.

Bring a large pot of salted water to a boil. Cook fettuccine until al dente, drain well.

In a large serving bowl, toss hot pasta with the mushroom sauce. Garnish with fresh parsley, black pepper and grated parmesan cheese.

Serves 2