Father Joes Oyster Mushroom Fettuccine

• 3 oz. dry-packed sun-dried tomatoes
• 1 1/2 Tbs. olive oil, plus more for garnish, if desired
• 12 oz. oyster mushrooms, trimmed
• 1/4 cup pine nuts
• 3 cloves garlic, minced (1 Tbs.)
• 1 16-oz. pkg. fresh fettuccine

1. Place sun-dried tomatoes in heat-proof bowl, and cover with boiling water to rehydrate.
2. Let stand 10 minutes.
3. Drain well, and chop tomatoes.
4. Heat oil in large skillet over medium-high heat.
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. Meanwhile, cook fettuccine according to package directions in large pot of boiling salted water.
7. Drain fettuccine, and return to pot.
8. Stir mushroom mixture into fettuccine, and season with salt and pepper, if desired.

tomatoes, olive oil, oyster mushrooms, pine nuts, garlic, fresh fettuccine

Taken from www.vegetariantimes.com/recipe/father-joe-s-oyster-mushroom-fettuccine/ (may not work)