Wild Mixed Mushroom Fettuccine

Wild Mixed Mushroom Fettuccine

Serves 2 as an entree

Level of difficulty: Easy

The wild mushrooms are a delicious, earthy complement to the earthiness of our Syrah!

Ingredients:
2 tablespoons butter
2 cloves of garlic, chopped
1 pound mixed and sliced mushrooms; cremini, white button, shitake, portabella, chanterelle
1 teaspoon tarragon, chopped
1/2 cup Goosecross Syrah
12 ounces fettuccine
2 tablespoons parsley, minced
Freshly ground black pepper
1/2 cup Parmesan cheese

Directions:
Melt butter in a medium saucepan. Add garlic and sliced mushrooms; sauté until mushrooms begin to release juices, approximately 10 minutes. Add tarragon and wine, sauté an additional 2 minutes. Keep warm on stove.

Bring a large pot of salted water to a boil. Cook fettuccine until al dente, drain well.

In a large serving bowl, toss hot pasta with the mushroom sauce. Garnish with fresh parsley, black pepper and grated parmesan cheese.

This recipe was created by Colleen Topper, Proprietor and in-house chef for Goosecross Cellars in the Napa Valley. For more delicious recipes, paired with wine, go to wineryrecipes.com.

Complementary Wines: Chateauneuf-du-Pape, Crozes-Hermitage, Gigondas, Shiraz, Syrah

If you'd like more delicious recipes and wine pairings, join my newsletter.

Visit 's wine and food blog Goosecross Cellars.



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