Mushroom Pistachio Fettucini


Mushroom Pistachio Fettucini

Yield: 3 to 4 servings.


1 pound Mushrooms, sliced

½ cup Chopped green onion

3 Large cloves garlic, minced

¼ cup Olive oil

¼ cup Butter or margarine

2 teaspoons Flour

2 tablespoons Lemon juice

¼ cup Chopped fresh basil

2 tablespoons Minced fresh parsley

½ cup Grated parmesan cheese

¾ cup Coarsely chopped, natural American pistachios

Salt and pepper to taste

4 servings Hot cooked pasta


Sauté mushrooms, green onion and garlic in olive oil and butter in large skillet until tender and cooked, about 5 minutes. Stir in flour and cook, stirring until it thickens slightly. Stir in lemon juice, basil, parsley, cheese and pistachios; season with salt and pepper. Heat through and serve over pasta.

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