1/4 lb fresh Shiitake Mushroom Caps, cut in 1/2 in. slices
3 T. Extra Virgin Olive Oil
Salt & Pepper
3 Garlic Cloves, chopped
1/4 c. Dry White Wine
1/2 lb. Fettuccine
1 small bunch Spinach leaves (4 cups packed)
3-4 oil packed Sun-dried Tomatoes, drained and thinly sliced
1 T. toasted Pine Nuts
2 T. chopped Herbs (fresh): chives, thyme, oregano
Grated Parmesan Cheese
Set up to boil water in large pot.
Heat 2 T. oil in large saute pan. Add the mushrooms, 1/2 tsp. salt and a few pinches of pepper. Saute over medium heat for 3 minutes, then add garlic and wine. Cook to reduce the wine, but not completely (about 2 minutes).
When the water is boiling, add 2 tsp. salt. Add the pasta.
Add the spinach to the mushrooms with more salt and pepper. Saute for 1 minute, medium heat, and reduce the heat and add sun-dried tomatoes, with 1 T. oil and 1/4 c. of pasta water.
Drain pasta, drizzle with olive oil (do not rinse with water) and add to saute pan along with the pine nuts and herbs. Toss all together and season with s&p to taste. Serve with fresh grated Parmesan.
Delicious with french bread and an Olive Oil and Balsamic Vinegar 'dip'.
Serves Two to Four, Bon Appetite!
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