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Instructions |
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Bring water to boil with a few drops of extra virgin olive oil in it.
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Sauté mushrooms in butter with a few splashes of Café Whitehorn Vinegrette (see recipe).
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Cook pasta in water until tender. Drain and combine the mushroom mixture.
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Cover with 5-8 tablespoons of Café Whitehorn Vinegrette and serve.
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Originally Submitted
12/17/2007
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