Mason's Wild Mushroom Pasta Dish!

There's a great Asian market that recently opened up nearby and one of the things they sell there in great abundance and variety is mushrooms. They have mushrooms there that I'd never seen before so naturally, I bought a bunch of them and experimented. Here's one of the concoctions I cooked up the other night to rave reviews. (If you can't find the mushrooms found here, you can use a mix of regular white store mushrooms with portabellos instead):

2 Trumpet mushrooms, cut into 1/8-inch slices (cut the caps into narrow strips)
A small package of Enoki mushrooms, whole
3 Oz. of Beech Mushrooms, whole but separated from base
1 Vidalia Onion, diced
4-5 cloves of garlic, sliced thin
1 package of Fiber Gourmet Wild Mushroom Blend Fettuccine Nests
About 2-3 teaspoons of Garlic Valley Farms Garlic Spray
1-2 teaspoons of Sesame Oil

Boil the Fettuccine Nests until ready (approx. 7 minutes). Meanwhile, stir-fry the garlic clove slices, mushrooms, and onion in the Sesame oil until done. Mix in with the Fettuccine and the Garlic Spray. Serve hot.

It looks like this!

Photo ©Mason Resnick for Lori's Earth Friendly Products

Mason's Wild Mushroom Pasta Dish!