1/3 c Butter
1/3 c Olive oil
3 Cloves garlic, minced
1 lb Muchrooms, sliced
1/2 ts Salt
1/4 ts Dried oregano
1/4 c Minced parsley
1/3 c Dry red wine
1/2 lb Thin spaghetti, uncooked
Grated Parmesan cheese -(optional) Crushed dried red pepper -(optional) In a 10-inch skillet, over moderate heat, cook the butter, olive oil, and garlic for about 1 minute. Do not brown the garlic. Add mushrooms and cook, turning often, until softened…about 5 minutes. Sprinkle with salt, oregano and parsley. Pour in wine. Stir well to heat wine; cover and keep warm off heat. Meanwhile, break spaghetti strands in half and cook according to package directions. Drain well. Add mushroom sauce to cooked thin spaghetti, and toss well. Serve on warmed plates. Accompany with Parmesan cheese and red peppers for those who want to sprinkle this over the top. Source: “Savannah Sampler Cookbook” * The Polka Dot Palace BBS 1-201-822-3627 Posted by LISA on 07-15-95