Magic mushrooms

photos by pwisenberg

Don't you just love mushrooms? Well I sure do, so I whipped this little number up the other day. It was super quick and turned out really light and savoury. The mushrooms, oregano and hint of balsamic vinegar gave the fettuccine a deep, earthy flavour. Plus I added peas for colour, cause peas are cute!

And while you're at it...why don't you just hop on over to my friend April's foodie blog and check out the vegetarian food I inspired her to make this week-spread the love!

Earthy mushroom fettuccine
Serves 2-4

2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tsp dried oregano
2 tbsp balsamic vinegar
3/4 cups vegetable stock
3 cups assorted mushrooms (I used button mushrooms and shitakes), cut into quarters
2 tbsp Earth Balance butter
1/2 cup frozen peas
1 package fettuccine
salt and pepper to taste

Heat oil in a large skillet over medium-high heat. Add the garlic, mushrooms and oregano. Season with lots of sea salt and freshly cracked black pepper. Sautee for a couple of minutes until mushrooms start to brown. Stir in the Earth Balance butter and cook for another minute or so before adding the balsamic. Next, add the veggie stock and simmer until some of the liquid has evaporated, about 10 minutes. Meanwhile, add the fettuccine to a large pot of boiling,well salted water and cook until just al dente. Add 1/2 cup of the pasta water to the mushroom mixture and stir in the peas. Drain the pasta and mix well with the mushrooms in the skillet. Serve piping hot and enjoy!