Fettuccini with King Oyster Mushrooms

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Total Reviews: 4

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  • on March 12, 2014

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    Do yourself a favor: make this dish. Rich, but not heavy, with balanced, layered flavor of savory goodness. Would suit any season of the year. I added fresh pea pods near the end of cooking, just after the spinach wilted, to add a touch of sweetness and crunch. Pairs incredibly well with roast chicken and a slightly acidic white wine (sauvignon blanc, pinot grigio, non-sweet riesling, or non-oaky chardonnay). Thank you, Chef Mooking! My wife practically had a foodgasm. Seriously folks, just make it.

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  • on August 23, 2012

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    One word: amazing! I used a spinach fettuccine and added a little nutmeg. Soooo good!

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  • on May 21, 2011

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    Oh My Goodness!!!! This dish is awesome!!! Very Tasty! I made this for my family and everyone loved it. It is now on the dinner rotation.

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