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4th Street Grille Fettuccine with
Portobella Mushrooms and Halloumi Cheese




  1. First boil water and add the fettuccini.
  2. Heat a large sauté pan and add olive oil, portobella mushrooms. Sauté for 3 minutes and add garlic.
  3. Sauté for one minute and add 1/2 cup white wine and reduce by 1/3.
  4. Then add the tomatoes, spinach, basil, halloumi cheese and butter. Cook for 1 minute and turn off heat.
  5. Add fettuccine, toss and serve in a large bowl.
  6. Top with scallions and pine nuts.

Source: Mike Campo - 4th Street Grille, Sacramento, California


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