1/3 c Butter
1/3 c Olive oil
3 cl Garlic; minced
1 lb Mushrooms; sliced
1/2 ts Salt
1/4 ts Dried oregano
1/4 c Parsley; minced
1/3 c Dry red wine
1/2 lb Thin spaghetti; uncooked
Parmesan cheese; grated
-(optional)
Crushed dried red pepper
-(optional)
In a 10" skillet, over moderate heat, cook the butter, olive oil,
and garlic for about 1 minute. Do not brown the garlic. Add
mushrooms and cook, turning often, until softened... about
5 minutes. Sprinkle with salt, oregano, and parsley. Pour in wine.
Stir well to heat wine; cover and keep warm off heat.
Meanwhile, break spaghetti strands in half and cook according to
package directions. Drain well. Add mushroom sauce to cooked thin
spaghetti, and toss well. Serve on warmed plates. Accompany with
Parmesan cheese and red peppers for those who want to sprinkle this
over the top.
Source: "Savannah Sampler Cookbook"
* The Polka Dot Palace BBS 1-201-822-3627 Posted by LISA on 07-15-95
