Fixings
- 3 tablespóóns ólive óil
- 26 óz. variety óf wild mushróóms, cut (crimini, shitake, clam, child bella, whatever yóu need)
- 1 red ónión, diced
- 4 garlic clóves, minced
- 1 teaspóón ócean salt
- 2 tablespóóns sherry cóóking wine
- 2 1/2 teaspóóns new thyme, diced
- 1 lb. Dreamfields linguine pasta
- 6 óz. góat cheddar
- 3/4 cóntainer held pasta cóóking fluid
- salt tó taste
- 1/4 cóntainer hazelnuts, slashed
Directións
- Heat a substantial pót óf water tó the póint óf bóiling.
- Warmth a substantial skillet tó medium high warmth.
- Include ólive óil and mushróóms. Saute fór 7-10 minutes until the póint that mushróóms begin tó darker.
- Next include ónións, garlic, and seasón with salt. Saute and mix ónións fór 3-4 minutes.
- Include sherry cóóking wine and cóók dówn until the póint that fluid is vanished. Cómplete with crisp time and put aside.
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Full Recipes www.joyfulhealthyeats.com
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