mushrooms by Angelo Garro- anti-cancer recipes- cook for your life
Mushrooms by Angelo Garro
Servings: 4
Prep time: 20

Angelo Garro loves good food. He is a master forager, a skilled hunter, and a fabulous cook.

Every autumn, he searches the countryside around his home in California for mushrooms, visiting his favorite secret patches to see what potential deliciousness has pushed up overnight, chanterelles, morels, porcini, you name it. This is his recipe for cooking up his wonderful finds. It works with any type of mushroom, and is as delicious to eat as it is simple to make. It makes a perfect topping for pasta, or side dish for 4. Buon appettito!


  1. Bring a large pot of water to the boil. Add 2 teaspoons of salt, and leave simmering until you need it.
  2. Heat the olive oil over a medium high flame in a heavy skillet. Add the garlic and onion to the pan and cook until the onion is softened and translucent, about 3 -5 minutes.
  3. Put the pasta on to cook as directed on the packet (see Ann''s Tips)
  4. Add the sliced mushrooms, sprinkle with a little salt and saute until they give up their moisture, about 5 minutes.
  5. Add the stock and cook another 5 minutes. Sprinkle with parsley, toss with the fettuccine and serve.


  • 8oz fettuccinne
  • ¼ cup olive oil
  • 1 onion, diced
  • 4 cloves of garlic, smashed and sliced
  • 1 pound of any type of mushroom, washed sliced
  • ¼ cup vegetable stock
  • Salt pepper, to taste
  • 1 cup of parsley. roughly chopped

Nutritional Information


167 cals


14 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

10 g


9 g


4 g


2 g


5 g


443 mg

*per serving

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Ann's Tips and Tricks

If you are using fresh pasta, it can be al dente with as little as 2 minutes cooking. Start cooking it before you start step 5 for everything to be ready at the same time.




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