Fettucini Ramon

The shiitake mushrooms are one of my favorites. They are more flavorful, with a heavier, almost meaty taste. These are widely available now in our grocery stores. Always remove the stems, because they tend to be too tough. Wash the mushrooms in cold water, but never leave them in water as they will absorb it.

I usually call this recipe just Pasta and Mushrooms....sounds better than Fettucini Shiitake. It would be great for an appetizer or lunch. We can add some left over turkey, too, and make it an entrée. Then you can call it Fettucini Ramon. For 2-3 servings, you'll need:

6 TB               butter
8 oz.              shiitake mushroom, trimmed and sliced
1 TB               chopped shallots
2 cloves           garlic, minced
1/8 cup            chopped fresh parsley
1/8 cup            chopped fresh basil
8 ounces           cooked fettucini
1 TB               lemon juice
2 cups             cooked chopped turkey
1 cup              heavy cream (optional)
1/8 cup            fresh grated parmesan

Melt the butter in a saucepan and add the mushrooms and shallots and saute for 7-10 minutes. Add your remaining ingredients, but hold the parmesan. The fresh herbs add a nice colorful touch and a wonderful flavor. Let cook 5 minutes. When serving, top with a sprinkling of fresh grated parmesan. The garlic and the herbs, along with the mushrooms give this dish a hearty flavor. You'll need a full-bodied white wine to go with it. Fettucini Ramon needs an oaky Raymond Chardonnay from the Napa Valley. And as always, a creative cook is a good cook.