Prep and cook time: 20 minutes Serves 4-6
5 tablespoons ghee (clarified butter) or organic grass-fed butter
½ pound fresh cremini mushrooms, trimmed and sliced ¼-inch thick
¾ pound mixed fresh wild mushrooms, trimmed and sliced lengthwise, ¼-inch thick
(oyster, maitake, shiitake, chanterelle, porcini)
1 large clove garlic, minced
¾ teaspoon sea salt
¼ teaspoon black pepper
½ pound dried brown rice pasta
¼ cup chopped fresh chives
2 tablespoons chopped flat-leaf parsley
1½ teaspoons finely grated lemon zest
½ teaspoon lemon juice
Boil water for fettuccine. While water is coming to a boil, sauté mushrooms in garlic and ghee for 5 minutes; set aside. Add fettuccine to boiling water. Be careful not to overcook pasta, as brown rice pasta cooks faster than regular pasta. Drain cooked pasta. Rinse in cold water. Blend mushrooms and pasta together. Toss with remaining ingredients.
optional: grated parmigiano reggiano cheese or nutritional yeast (if dairy-free is desired).
