|1 pkg||Gourmet Texas Pasta Cabernet Sauvignon Fettucini, cooked|
|1/2 lb||Portobello Mushrooms, cleaned and sliced|
|1/2 lb||Oyster Mushrooms, cleaned|
|3 TBSP||INFUSED Butter Olive Oil|
|1 cup||Red Wine (Cabernet Sauvignon or Pinot Noir)|
|8 ounces||Pancetta, cubed|
|2 TBSP||Parmesan Cheese, shaved|
In a small fry pan, heat butter and cook oyster mushrooms until crispy. Set aside.
In a large pan, saute garlic and shallots in INFUSED Butter Olive Oil. Add cubed pancetta and sliced portobello mushrooms. Cook for 5 minutes. Stir in red wine and continue cooking for 10 minutes until reduced.
Toss cooked Gourmet Texas Pasta Cabernet Sauvignon Fettucini to the reduced sauce. Plate, topping with the crispy oyster mushrooms. Add a little Parmesan cheese as a garnish.