Mushrooms with Pasta & Hazelnut Oil
Yield
2 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | pound |
mushrooms
ends trimmed, sliced 1/4 inch thick |
|
| 2 | each |
garlic cloves
minced |
|
| 8 | ounces |
pasta, linguine
dry |
|
| 2 to 3 | tablespoons |
hazelnut oil
|
* |
| ½ | cup |
parsley leaves
chopped |
|
| ½ | cup |
hazelnuts (filberts)
chopped, toasted |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter, unsalted
|
|
| 453.6 | g |
mushrooms
ends trimmed, sliced 1/4 inch thick |
|
| 2 | each |
garlic cloves
minced |
|
| 231.2 | ml/g |
pasta, linguine
dry |
|
|
hazelnut oil
|
* | ||
| 118 | ml |
parsley leaves
chopped |
|
| 118 | ml |
hazelnuts (filberts)
chopped, toasted |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Cook the linguine; while it is cooking, make the mushroom topping.
Heat butter in a large skillet.
Add the mushrooms and sauté for a moment.
Add a cover and a tad of water and simmer for 5 minutes or until tender.
Remove the cover and evaporate the liquid.
Add the garlic and sauté just until aromatic.
Remove mushrooms from the heat and season well to taste with salt and pepper.
When the pasta is done, return it to the cooking pot and toss with mushrooms, hazelnut oil and parsley; keep on tossing until well combined and transfer to 2 heated pasta bowls.
Garnish with hazelnuts.
