• 10 ounces dried porcini mushrooms
  • 10 ounces dried chanterelle mushrooms
  • 1 1/2 cups nondairy milk
  • 1/2 pound fettuccine
  • 1/8 cup parmesan
  • 2-3 tablespoons vegan butter olive oil
  • 2 tablespoons our porcini Olive oil
  • salt and pepper, to taste
  • 2 cloves garlic, minced
  • 1 cup spinach
  • 1/4 cup basil, chopped
  • 1/4 cup parsley, chopped


  1. Soak the mushrooms in the milk for 30 minutes. Strain the mushrooms and reserve the milk. Slice the mushrooms thinly.
  2. Cook the pasta according to package directions, until slightly underdone, and drain. Reserve 1/2 cup pasta water. In a food processor, blend all.
  3. In a medium pan on medium heat, Saute mushrooms and garlic until tender. Add the spinach and basil to the pan until they are wilted.
  4. Next, add the pasta water to the pan. Cook low until it starts to thicken. Toss with fettuccine noodles, parmesan, and layer with our porcini olive oil.
  5. Serve with cheezy garlic bread.

40 min. ENJOY GUYS!!