Pasta with wine and mushroom sauce

Recipe from: 11/26/1992 12:00:00 AM
Ingredients 10
Servings 4


  • 250
    spinach or egg ribbon noodles
  • 25
    cooking oil
  • 25
  • 1
    clove garlic, crushed
  • 200
    fresh button mushrooms, sliced
  • 100
    white wine
  • 1
    juice and rind of a lemon
  • salt and pepper to taste
  • grated Cheddar, Gouda or Mozzarella cheese


Cook the noodles in plenty of rapidly boiling salted water, to which a little oil has been added, until just soft. Drain. Meanwhile, prepare the sauce. Heat the cooking oil and butter together in a pan and stir-fry the garlic and mushrooms until the mushrooms are pale brown. Add the wine and lemon juice and rind and simmer for about another 5-7 minutes or until the sauce has thickened slightly. Season to taste with salt and pepper. Mix the noodles with the sauce mixture and serve with grated cheese. Serves 4.


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