Honeys with Fettucinni

Honey Mushrooms with Fettuccini

6-10  sundried tomatoes, packed in oil,
1 to 1 ½ stick butter
2 oz. olive oil
2 to 3 cloves garlic, chopped or pressed
4 leaves fresh basil, finely chopped
Parsley to taste
1 6-oz can chopped clams with juice
1 ½ cup honey mushrooms, sautéed well
Oregano and pepper to taste
1 oz. cooking sherry
Parmesan cheese to taste
1 pound fettuccini

Begin boiling water for fettuccini. Chop tomatoes. Melt butter and olive oil in skillet; add garlic, basil, and parsley.
Drain clams, reserving juice, add to skillet. Saute slowly for 4 minutes. Add mushrooms, tomatoes, oregano, and pepper. Increase heat and cook 4 minutes. Stir in clam juice; cook over medium heat for 3 minutes, stirring constantly. (Meanwhile have fettuccini cooking with salt added to water).

Add sherry. Remove from heat. Add Parmesan cheese to taste.
Mix with fettuccini and serve

May be prepared ahead of time and reheated in microwave.

Serves 4 to 6.

From: Julie Carris in Wild Mushrooms of North America: A Field to Kitchen Guide.

One thought on “Honeys with Fettucinni

  1. Bought honey mushrooms at market from u on satutday, then came home and made the dish on the website.. Amazing! With sourdough bread..there was nothing left! Thanks so much!!

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