“Mushroom aglio olio.”

“Mushroom aglio olio.”
Ingredients I Fettuccine: 120 gm 

I Garlic slivers: 15 gm 

I Oil extra virgin: 20ml 

I Button mushrooms : 60 gm 

I Porcini mushrooms: 15 gm 

I Shitake mushrooms : 10 gm 

I Parsley chopped: 10 gm 

I Salt: 10 gm 

I Parmesan cheese shavings: 20 gm
Method In a non-stick pan, heat the olive oil. Boil the fettuccine pasta till al dente, drain and keep aside to cool. Sauté garlic slivers, add in the fresh sliced button mushrooms and sauté. Now add in the soaked juliennes of porcini and shitake mushrooms. Blanch the cooked fettuccine pasta in hot water, and add to the pan. Toss the pasta along with the mushrooms, season and serve in a pasta bowl. Garnish with parmesan shavings, serve hot.