Wild Mushroom-Rapini Fettucine
- 8 ounces mixed mushrooms such as shiitake, baby bella, trumpet, sliced into 1/2 inch pieces
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium bunch rapini, cut into 1/2 inch pieces
- 1 16-ounce package fresh fettucine
- 4 ounces creme fraiche
- 4 ounces grated Parmesan cheese
- Heat olive oil and butter in small skillet over medium heat. Add mushrooms and cook stirring occasionally until mushrooms release liquid and are tender, about 10 minutes. Season with salt and freshly ground pepper to taste. Set aside. Cook rapini in large pot of boiling, salted water for 3 minutes. Remove with slotted spoon and set aside. Cook pasta in rapini water according to package directions. Drain. Toss pasta with rapini, mushrooms, creme fraiche and Parmesan cheese.
mushrooms, olive oil, unsalted butter, rapini, fettucine, creme fraiche, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/wild-mushroom-rapini-fettucine-50028403 (may not work)