1 package of Oilerie Vegetable Fettuccini
1/4 C (approx) of Oilerie Truffle Extra Virgin Olive Oil
1 medium onion, sliced
1 package of Oilerie European Blend Mushrooms
2 T Mushroom Bruschetta Topping (available at Oilerie.com)
Curt's Table Spice
Fresh, grated Parmesan Cheese

Reconstitute the mushrooms according to package directions (place in bowl and cover with warm water for 30 minutes). Cook pasta in salted, boiling water for 3-4 minutes. Drain pasta and retain 1/2 Cup of the liquid. In a saucepan, add 1/4 C. Oilerie Truffle EVOO and bring to medium heat. Add the sliced onion, season with Curt's Table Spice and cook until tender. Add the reconstituted mushrooms to the saucepan and heat through. (I do not chop the mushrooms; I leave them whole.) Add the pasta, reserved pasta water and Bruschetta Topping to the saucepan. Gently stir to combine. Continue heating for a few minutes. (I add a few more "shakes" of Curt's Table Spice at this time.) When plated, top with grated Parmesan cheese and enjoy.

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