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We are proud to offer thirty-two
delicious, all natural sea salts
from around the world along with
faerie's unique herbed sea salts 		thirty-two delicious, all natural sea salts and faerie's unique herbed sea salts
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highland mushroom pasta

featuring faerie's garlic salt and herbes de provençe

marinate the mushrooms
1- pounds sliced mushrooms - any variety or mix
½ cup scotch

  • Pour the scotch over the sliced mushrooms, mix well and let marinate for at least 20 minutes.
  • We prefer the richer flavor of single malt scotch in the marinade.  Our favorites are Laphroaig and Lagavulin.
prepare the sauce
2 medium minced onions
2 tbsp olive oil
  garlic salt
1 tbsp herbes de provençe
2 tsp Worcestershire sauce

  • Heat olive oil in a large non-stick skillet.
  • Add onions and sprinkle generously with garlic salt.
  • Saute for several minutes.

  • Add marinated mushrooms and sprinkle with garlic salt.
  • Mix well and then sprinkle on more garlic salt.
  • Let cook on medium heat for about 10 minutes.

  • Add herbes de provençe and Worcestershire sauce and mix well.
  • Continue cooking until mushrooms and onions are soft.
cook the pasta and serve
6 cups uncooked penne rigate pasta
1 tsp olive oil

  • Cook pasta in boiling salted water for 7-10 minutes until done.
  • Drain well.
  • Put in serving bowl and immediately toss with olive oil to help pasta stay separate.
  • Mix cooked mushrooms into pasta.

  • This can be served immediately as a hot dish or chilled for a unique pasta salad.
  • Serves 6 - 8 generously.