March Mushroom Madness

I had never tried shiitake or oyster mushrooms before, but my local supermarket had them on sale for 99 cents a package, so I decided to play around in the kitchen. The following dish was slurped up by my hungry crew, although they did remark that it was a bit bland after all that spicy Indian food we’ve been scarfing down.

March Mushroom Madness

1 (14 oz.) pkg. gluten-free fettuccine or other noodles
1 (3.5 oz.) pkg. oyster mushrooms, chopped
1 (3.5 oz.) pkg. shiitake mushrooms, chopped
1 large onion, finely chopped
4 cloves garlic, finely chopped
½ cup white wine
½ stick butter
½ cup ricotta cheese
Salt and Pepper to taste

Cook pasta al dente and rinse with cold water. Drain and set aside.

Melt butter in sauté pan. Add garlic and swirl around 1-2 minutes. Add onions and stir until golden, about 3-5 minutes. Add mushrooms and sauté several minutes. Season with salt and pepper. Add white wine and turn to high heat. Bring to a boil, then lower heat and reduce pan juices to half. Add ricotta and adjust seasonings again.

Pour hot sauce over noodles and toss to coat.

Serve with Parmesan cheese.

If my garden were in season, I would have added a handful each of chopped Italian parsley and snipped chives, not only for looks but for taste.

Serves 4-6.