Oyster Fettucini
Ingredients
1/2 ounce (14 g) dried Oyster mushrooms
1/2 small onion, finely chopped
2 cloves garlic, minced
1/4 teaspoon (1 mL) ground white pepper, or to taste
1 lb (500 g) fettucini, cooked
1 cup (250 mL) alfredo sauce
1 tablespoon (15 mL) grated parmesan cheese
Directions
Re-hydrate, drain and slice mushrooms, according to package directions. Squeeze out excess water. In a skillet set over moderate heat, sauté onion and garlic in butter or oil until onion is softened; season with pepper. Add mushrooms and sauté for 2 more minutes. Do not overcook.
Drain pasta; toss with sauce. Add sautéed mushrooms and toss again. Sprinkle on parmesan cheese while hot. Serve immediately. Makes 4 servings.