Italian Fettuccine
1 ½ oz. dried porcini mushrooms, chopped
1 T. butter
½ c. spinach
1 lb. fettuccine
½ c. OLIVE MILL porcini oil
1/3 c. parmesan cheese
Soak mushrooms for about ½ hour in cold water. Melt butter, add chopped mushrooms and spinach and cook for 5 minutes. Cook pasta, drain and mix in pan with the other ingredients. Add grated parmesan cheese and porcini oil. Serve hot.