I hope you all had as a relaxing day as we did here at Taylor Manor. Neither of us left the house all day. We slept late. Read the paper. Drank coffee. DT watched football. We both ran several miles on the treadmill. Of course, the weather was awful. It was basically dark by 3 o’clock this afternoon. I cooked a yummy dinner.
A new recipe – two days in a row?
I know, I know… but I feel bad to have not posted this winner before.
My Mushroom Fettuccini is a great recipe to prepare if you are wanting something rich and savory, but know you shouldn’t be eating something rich and savory. This dish does not include a cream sauce, which is often the norm in Mushroom Fettuccini.
I usually use chicken stock and top the pasta with a little pecorino (or parmesan) cheese, but you can use a nice mushroom stock or vegetable stock and omit the cheese to make the entree totally vegan. Use a nice whole-grain pasta and pretend the carbs are good for you!
All you need are a little tossed greens and a nice bottle of red and dinner is served.
The mushroom sauce
Until my next update, I remain, your savory correspondent.