Sautéed Mushroom Fettuccine

  • 4 cups mixed mushrooms (porcini, cremini, shiitake, etc.)
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tablespoons finely chopped garlic
  • 1 1/2 tablespoons fresh oregano
  • 1 1/2 tablespoons fresh Italian parsley
  • Pinch of salt
  • 1 cup homemade vegetable broth or water
  • 1/2 pound spinach fettuccine
  • Salt and pepper, to taste

Bring a large pot of salted water to a boil. Clean and thinly slice mushrooms. In a large frying pan, heat olive oil and garlic over medium heat. When garlic begins to color (about 5 minutes), add oregano and parsley; cook 1 minute. Add mushrooms and sprinkle them with a pinch of salt to exude its juices. Cook about 7 minutes. Stir in vegetable broth and cook 8-12 minutes, until mushrooms are soft and cooked brown. While mushrooms are cooking, prepare pasta per package directions and drain. Season mushrooms with salt and pepper, to taste, and serve over pasta. Makes 2-4 servings.