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Fettuccini al Fungi




Source of Recipe


Internet


List of Ingredients




1 pound crimini mushrooms, sliced
2 fresh shiitake mushrooms, stemmed and sliced
1 large portobello mushrooms, sliced
2 cloves crushed garlic
1/4 cup olive oil
2 tablespoons pesto
1 cup milk
2 tablespoons cream cheese
12 ounces dry fettuccine pasta


Recipe



1 Cook the pasta according to package directions.

2 Meanwhile, saute mushrooms and garlic in olive oil over low heat until tender. Mix in pesto mix, milk, and cream cheese; bring to a boil over medium heat. Reduce heat, and simmer while stirring until cream cheese has melted and mixture has thickened.

3 Drain pasta. Pour sauce over noodles, and toss to coat. Serve.