Portabello fettucine from Rebar: Modern Food Cookbook (page 170) by Audrey Alsterberg and Wanda Urbanowicz

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Notes about this recipe

  • Delys77 on March 12, 2013

    Pg. 170 I took a few short cuts on this one to make it more weeknight friendly. I used bottled pesto and pre made roasted peppers. I also simply sauteed the mushrooms with the marinade ingredients and they were great. With these shortcuts the dish took about 35 minutes and the result was quite good. I would however add about double the quantity of mushrooms in the future. Overall well balanced though.

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