MUSHROOM CHICKEN
FETTUCCINE

1/2 cup chopped sliced bacon                                             1/2 tblsp. minced garlic 
3 tblsp. butter                                                                      1 tblsp. chopped parsley 
1 lb. boneless, skinless chicken breasts sliced                       1 cup milk (or half & half is richer)
4 oz. fresh chopped mushrooms or 3/4 oz. dried                  1 cup sour cream  
(Pistol River Mushrooms are the best)                                   Dash of Mushroom Parmesan Seasoning
1/4 cup chopped onion                                                         Salt and pepper to taste
1/4 cup finely chopped celery                                               1- 12oz. package fettuccini noodles
                                                       
 Fry the bacon then discard 1/2 the fat. Add the butter and sauté the onions, celery, and garlic for about 2 min. add the chicken and sauté until almost done, then add the mushrooms and sauté 2 min. more. Add the milk and sour cream and stir until thickened. Add the salt, pepper and parsley. Pour over cooked noodles, Sprinkle with Mushroom Parmesan Seasoning and serve. Serves 4 

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Note: When using dried mushrooms just soak in hot tap water for about 10 min. rinse, chop to size then use them in the recipe.
                                                                                                          
                                                     
                                  
                                                     
 

"OUR BUSINESS IS MUSHROOMING"
Pistol River Mushroom Farm Inc.
24940 Pistol River Loop Gold Beach, Oregon 97444

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