Published December 9th, 2009
BTTR Oyster Mushroom Fettuccine with Arugula and Sun-dried Tomatoes
By Chloe Coscarelli
Fettucine with arugula, sun-dried tomatoes and BTTR oyster mushrooms Photo: Susie Iventosch
(Yields 4 servings)

My family loved this fresh and simple pasta recipe created by Chloe Cascarelli especially for BTTR Ventures. I would recommend doubling the amount of mushrooms, because they reduce in volume quite a bit with the browning. And, since we love pine nuts on this sort of dish, we toasted a few and tossed them right on top!

1 pound fettuccine pasta
1/4 cup plus 2 tablespoons
olive oil
6 ounces BTTR oyster
mushrooms (21/2 cups)
3 cloves garlic, chopped
1/4 cup white or Marsala wine
1/3 cup sun-dried tomatoes
1 bag arugula
(approximately 4 cups)
Salt and pepper, to taste
1/4 cup Asiago cheese, grated
1. Cook pasta according to directions. Drain and toss
with 1/4 cup olive oil.
2. Sautee mushrooms with pinch of salt in medium pan
over medium heat until slightly browned.
3. Add garlic and white wine and simmer until liquid
evaporates, about 2 minutes.
4. Toss sauteed mushrooms, sundried tomatoes and
arugula with hot pasta until arugula has fully wilted.
5. Season with salt and pepper and sprinkle with grated
Asiago cheese.


- BTTR website:
- BTTR Ventures Founders, Alejandro Velez and Nikhil Arora,
were recently selected as finalists for Business Week's list of
America's Best Young Entrepreneurs.
- BTTR Ventures Phone Number: (888) 688-8305
- You can visit the BTTR stall at the Moraga Farmers' Market
most Sundays.
Gourmet Garden Photo: courtesy BTTR Ventures
Cluster of BTTR oyster mushrooms Photo: Susie Iventosch

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Copyright Lamorinda Weekly, Moraga CA