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4th street grille fettuccine with portobella mushrooms and halloumi cheese Recipe
4th Street Grille Fettuccine with Portobella Mushrooms and Halloumi Cheese
Posted by CookinMom - April 2001
Source: Mike Campo - 4th Street Grille, Sacramento, California
1 pound De Cecco Fettuccini
7 to 8 ounces pieces of cheese (Taylor's Market)
2 medium size Portobella Mushrooms (julienned)
2 vine ripened tomatoes (peeled and seeded,
cut into 1/4-inch dice)
1 bunch of spinach - picked and cleaned and cut
leaves in half
1 bunch of scallions, cut in a 45 degree angle
1/2 bunch of basil, picked and julienned
2 tablespoons chopped garlic
3 tablespoons unsalted butter
1/4 cup toasted pine nuts
1/2 cup white wine
First boil water and add the fettuccini.
Heat a large sauté pan and add olive oil, portobella mushrooms. Sauté for 3 minutes and add garlic.
Sauté for one minute and add 1/2 cup white wine and reduce by 1/3.
Then add the tomatoes, spinach, basil, halloumi cheese and butter. Cook for 1 minute and turn off heat.
Add fettuccine, toss and serve in a large bowl.
Top with scallions and pine nuts. Enjoy!
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