Angelo Garro's Mushrooms and Fettuccine
mushrooms by Angelo Garro- anti-cancer recipes- cook for your life

Angelo Garro’s Mushrooms & Fettuccine

Rated 4.5 out of 5
4.5 out of 5 stars (based on 8 reviews)

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 to...


  • 8 oz fettuccine pasta (see Chef Tips)
  • ¼ cup olive oil
  • 1 onion, diced
  • 4 cloves of garlic, smashed and sliced
  • 1 pound of any type of mushroom, washed and sliced
  • ¼ cup vegetable stock
  • Salt and pepper, to taste
  • 1 cup of parsley, roughly chopped
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Nutrition Facts


379 cals


15 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

10 g


52 g


5 g


4 g


12 g


576 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 heat 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. Cook the pasta as directed on the package.
  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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society