Fettuccine with Mushrooms and Hazelnut Oil

Thanks to a generous gift of pure hazelnut oil from my friend Michael, I have challenged myself to create a dish highlighting the delicate and subtle flavor of this oil. Being that I prefer savory to sweet, I made a pasta dish: Fettuccine with Mushrooms and Hazelnut Oil. The fettuccine paired with a luscious mushroom sauce was brought to new heights with the addition of this delectable hazelnut oil. Toss in some chopped toasted hazelnuts and you have the perfect comfort food. 

                                                      Fettuccine with Mushrooms and Hazelnut Oil

Ingredients

8 ounces dry fettuccine

1 pound baby bella mushrooms, ends trimmed 

   and sliced in 1/4" thick slices

2 tablespoons unsalted butter

2 cloves garlic, minced

1/4 cup marsala wine

3 tablespoons hazelnut oil

1/2 cup chopped parsley

1/2 cup toasted hazelnuts, chopped

1/4 teaspoon crushed red pepper flakes

salt and freshly ground pepper to taste 

Directions

Cook the fettuccine according to package directions. While cooking, make the mushroom sauce.

Heat butter in a large skillet. Add the mushrooms and sauté for a couple minutes. Add marsala wine and simmer for 5 minutes. Add the garlic and sauté until aromatic. Season to taste with salt and freshly ground pepper.

When pasta is done, toss with mushrooms, hazelnut oil, toasted hazelnuts, crushed red pepper flakes, and parsley. Toss until well combined.

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