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Sophisticated flavor, simple in- gredients and basic technique.

Sautéed Mushroom and Butter Sauce
INGREDIENTS
4         tablespoons unsalted butter

1         teaspoon fresh oregano or marjoram leaves


8         ounces mixed wild mushrooms, like cremini, shitake and oyster


1            teaspoon kosher salt


2            tablespoons extra virgin olive oil


2         tablespoons thinly sliced basil


¼        teaspoon freshly ground black pepper


 

Instructions

  1. In a large saucepan, heat the butter over medium-high heat until it is melted and starts to foam. Add the oregano or marjoram and cook until fra- grant, about 30 seconds. Add the mushrooms and cook until browned on one side, about 3 minutes.

  2. Add salt and stir; cook for an additional 3 to 4 minutes on the other side.

  3. Stir in cooked and drained pasta. Drizzle with olive oil and sprinkle with thinly sliced basil and freshly ground pepper. If a thinner sauce


is desired, add 2 ounces of pasta water.

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RECIPE FACTS

Servings: Makes about 1 cup of sauce; enough for ½ pound of fresh pasta

Nutritional information per serving

Nutritional analysis per serving (based on 3 servings): Calories 240 (88% from fat)

  • carb. 5g • pro. 3g • fat 24g
  • sat. fat 12g • chol. 40mg • sod. 724mg
    • calc. 5mg • fiber 2g

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