mushrooms by Angelo Garro- anti-cancer recipes- cook for your life

Mushrooms by Angelo Garro

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients
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...


  • 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

Nutrition Facts


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


  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.

Chef Tips

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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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