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Pasta with Mushrooms
Ave. Rating is 1 (1 ratings) Add Your Comments and Ratings

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We recently made this recipe after picking wild Morel mushrooms. The recipe is simple, the flavor is wonderful, and with a few simple changes to the original, kosher! Mixing different wild mushrooms works well also!

Serves: 4

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American Dairy Entree

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1 lb pasta (I like fettuccine)
12 cloves garlic, minced
6 cups wild mushrooms (Morel works great if you can get them), chopped into large pieces
Parmesan cheese, grated
1/4 cup sun-dried tomatoes
6 tbl olive oil
1 tsp dried basil
Salt & pepper to taste


  1. Saute the garlic in 2 tbl olive oil
  2. Add mushrooms, basil, salt & pepper, and cook until mushrooms are just tender
  3. Add remaining olive oil
  4. Prepare the fettuccine according to package directions - al dente works best
  5. Mix pasta and mushroom sauce
  6. Serve sprikled with Parmesan cheese

Reader Comments

Janaina says...
Rating is 1

Shrooms grow pretty much anrwyehe. Best bet is to get up and at em early. They grow the best at night when it is warm and humid. You will have better luck before noon.Good Luckmushroom picker for over 25 yearsretired chefcook book author
Dec 3, 2015 (report abuse)



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