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Mushroom Fettucine
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A pasta dish with mushrooms



  • 3 oz (84 grm). butter
  • 1 lb (.5 kg). mushrooms
  • 1 onion, diced finely
  • 4 garlic cloves, minced
  • 2 tbsp (30 ml) lemon juice
  • 2 tsp (10 ml) teriyaki sauce
  • 1 cup (225 ml) cream or plain yogurt
  • 2 tbsp (30 ml) fresh chopped parsely
  • 1 lb (.5 kg). fettucine noodles
  • Melt butter in large skillet over medium heat.
  • Cook onions, garlic salt and pepper until golden.
  • Add mushrooms and cook, stirring until soft.
  • Stir in cream and herbs and cook 5 minutes to thicken.
  • Add lemon juice and sauce; stir and remove from heat.
  • Cook noodles in salted boiling water.
  • Pour sauce over hot pasta and toss well.

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