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Mushroom Medley Fettuccine

6 Tbls. butter
1 small onion, finely chopped
4 garlic cloves, minced
1 oz. Mushroom Medley, rehydrated
1 cup heavy cream
2 Tbls. fresh chopped thyme
2 Tbls. lemon juice
2 tsp. soy sauce
1 lb. fettuccine, cooked and drained

Melt butter in large skillet over medium heat. Cook onions, garlic, salt and pepper until slightly golden. Add mushrooms, turn up heat and cook, stirring and tossing frequently until soft, about 2 minutes. Pour in cream and herbs and boil for 5 minutes to thicken. Stir in lemon juice and remove from heat. Pour sauce over hot pasta and toss well.