Father Joes Oyster Mushroom Fettuccine

1. 1

   Place sun-dried tomatoes in heat-proof bowl, and cover with boiling water to rehydrate.

2. 2

   Let stand 10 minutes.

3. 3

   Drain well, and chop tomatoes.

4. 4

   Heat oil in large skillet over medium-high heat.

5. 5

   Add mushrooms, pine nuts, garlic, and sun-dried tomatoes, and saute 5 to 8 minutes, or until mushrooms are tender and most of liquid has evaporated, adding more oil to mixture, if desired.

6. 6

   Meanwhile, cook fettuccine according to package directions in large pot of boiling salted water.

7. 7

   Drain fettuccine, and return to pot.

8. 8

   Stir mushroom mixture into fettuccine, and season with salt and pepper, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.