Mushroom Steak Garlic Toasted Onion Fettuccine

Portabella mushrooms are often referred to as the steak of the mushrooms. So what better to pair it with than… steak. This recipe combines portabella mushrooms with steak, Pastamore Garlic Toasted Onion Fettuccine, and a finish of Pastamore White Truffle Oil. This is a rich and flavorful dish that will make for a great dinner at home.

Ingredients:
112 oz package - Pastamore Garlic Toasted Onion Fettucine
8 oz - portabella mushrooms
6 oz - steak, cooked
1/2 tsp - oregano
1 Tbsp - olive oil
To taste - salt and black pepper
As needed - Pastamore White Truffle Oil

Directions:
1. Heat a large pot of water on the stove over high heat. Remove stems from mushrooms and chop into 1" x 1" pieces. Heat a large frying pan on the stove over medium heat. Add 1 Tbsp of olive oil and the chopped mushrooms.

2. Add Pastamore Garlic Toasted Onion Fettuccine to the pot of boiling water. Cook until al dente. Drain using a colander.

3. Chop steak into 1/2" x 1/2" pieces. When the pasta is nearly cooked add the cooked steak to the pan with the mushrooms. Toss well.

4. Add the cooked pasta to the mushrooms and steak. Stir until mixed and season to taste with salt and black pepper.

5. Plate the pasta and finish with a drizzle of Pastamore White Truffle Oil.