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Fettuccine with Mushrooms and Capers

MyCookbook Recipe Database
MyCookbook Member: Flossy
Recipe Category: Pasta
Recipe Preparation Level: moderate
    Serves 2

    Fresh pasta, enough for 2 people.
    10 Button mushrooms, peeled and sliced thinly
    3 Tablespoons of capers
    1 cup parmesan cheese, grated (the real stuff!)
    Handful of chopped European parsley.

    Cook the pasta as directed until al dente. In a frypan, place a little oil and the capers, browning gently for about 3 minutes. Add the mushrooms and brown for a further 3 to 5 minutes. Add the Parsley and stir for a minute or so. Make sure all is coated with oil. Then add the Parmesan Cheese and stir it in until it is melted. The mixture should be fluid but still stringy. Serve the pasta out in a bowl, and spoon the mixture evenly over each bowl. Serve with Garlic Bread and Fetta. Yum!

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