Recipe for Tomato Basil Fettuccine with Wild Mushrooms 
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Yield:
4
Ingredients:
Amount Ingredient
4 qt water
2 tbl salt
20 oz fresh tomato-basil fettuccine pasta
6 tbl virgin olive oil
2 tbl shallots, finely chopped
2 tbl garlic, finely chopped
2 lb fresh wild mushrooms (shiitake enoki, blue oyster),
trimmed and sliced
4 x Italian plum tomatoes, peeled, seeded, and
diced
1 cup dry white wine
1/2 cup chopped fresh herbs basil, rosemary, oregano)
3/4 cup Asiago cheese, grated
Instructions:
Instructions: In a large pot, bring the water to a rapid boil and add the 2 tablespoons salt. Add the pasta and cook for 4 to 5 minutes or until tender but still firm. Drain and set aside. Keep warm.

In a large skillet, heat the oil and saute the shallots and garlic for 2 minutes. Add the mushrooms and saute until the mushrooms start sweating.

Stir in the tomatoes and wine and simmer for 3 minutes.

Add the reserved warm pasta and toss. Add the herbs and 1/2 cup of the cheese and toss lightly to combine. Add the salt and black pepper.

Divide the pasta mixture among serving plates and garnish with the remaining cheese. Serve immediately.

YIELD: 4 SERVINGS

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