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Alpine Mushroom Pasta

March/April 2009

Your rating: None Average: 4 (92 votes)

In northern Italy, the influences of neighboring Austria and Switzerland are apparent in dishes like this pasta featuring Savoy cabbage and mushrooms in a light wine sauce. Serve with Caesar salad and bread sticks.



READER'S COMMENT:
"We are working to incorporate more vegetarian dishes to our dinners and this recipe was a winner! We didn't add the cheese (milk allergy) and served it with crusty bread with the olive oil/balsamic dipping side on the same dish to give a...
Alpine Mushroom Pasta

22 Reviews for Alpine Mushroom Pasta

05/10/2016

Followed the recipe except....used a combination of oyster and shiitake mushrooms, used spätzle instead of fettuccine, and used goat and cow aged cheddar...was delicious...will definitely make again...only changed ingredients because that was in the fridge.

Comments
05/10/2016

Followed the recipe except....used a combination of oyster and shiitake mushrooms, used spätzle instead of fettuccine, and used goat and cow aged cheddar...was delicious...will definitely make again...only changed ingredients because that was in the fridge.

Comments
05/10/2016

Followed the recipe except....used a combination of oyster and shiitake mushrooms, used spätzle instead of fettuccine, and used goat and cow aged cheddar...was delicious...will definitely make again...only changed ingredients because that was in the fridge.

Comments
06/27/2013
Anonymous

We loved this recipe, and found that adding slices of avocado at the very end really added a nice creamy, cool flavor!

Comments
08/20/2012
Anonymous
Amazing!

Was really easy for a beginner cook like me and was delicious! I'm proud of myself for being able to follow such an easy recipe!

Was easy and fast and delicious
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