Wild Mushroom Linguini with Portabella & Button Mushrooms

  • 1  pkg Rossi Pasta Wild Mushroom Linguini
  • 1  cup  button mushrooms, sliced thick
  • 1  cup  portabella mushrooms, sliced thick
  • 2  tablespoon  butter
  • 1/2  cup  white wine (preferably chardonnay)
  • 1  garlic clove, minced
  • 1  teaspoon  oriental fish sauce
  • 1  teaspoon  dry chicken base
Saute mushrooms and garlic in butter until lightly browned. Deglaze pan with wine and simmer for 5 minutes.

Meanwhile, add pasta to a pot of boiling water and cook according to package instructions.

Add chicken base and fish sauce to mushrooms. Toss sauce with cooked pasta and serve.