Page 10 - Black Pepper

Mushroom Basil Fettuccine

Ingredients

4 servings fettuccine noodles 3 garlic cloves, minced
½ onion, chopped Sea salt, to taste

1 cup brown mushrooms (Italian or Crimini) 1 drop Basil oil

1 drop Black Pepper oil 4 tablespoons olive oil

2 tablespoons pine nuts Fresh basil leaves
(garnish)

Instructions
Using a damp paper towel, wipe each mushroom to remove any dirt,

or lightly rinse the mushrooms with cool water and pat dry with paper

towels. Do not soak the mushrooms as they will retain too much water
to cook properly. Chop onion, and mince garlic. Cut mushrooms by

trimming and discarding thin slices from the end of the stems. Slice

the mushroom from top to stem to your desired thickness.
Cook pasta according to package instructions in salted water. As pasta

is cooking, heat 3 tablespoons olive oil in a pan. Roast onion and

mushrooms in the heated oil for about 10 minutes, or until mushrooms

are golden and the onion is clear and soft. Add garlic about 2 minutes
before lowering heat, watching carefully so as not to burn. Remove

from heat.

In another pan, toast pine nuts until golden. Once pasta is al dente,

drain. Mix together 1 tablespoon olive oil with 1 drop Basil and 1 drop
Black Pepper oil. Pour oil mixture over noodles and toss until evenly

coated. Add mushrooms, onions, garlic, and pine nuts to the noodles

and mix until combined. Salt to taste.

Serve hot, topped with fresh basil leaves

Tips: Add red pepper flakes for more color and heat