1

medium

beets

1/4

pound

oyster Mushrooms, sliced

1/2

lb

linguine

1/2

pint

heavy cream

1

slice

bacon

1/2

medium

onion, small dice

1/4

teaspoon

nutmeg

salt and freshly ground black pepper, to taste

1

Start boiling the water for the linguini, about 2 quarts of water and 2 tablespoons of salt.

2

Trim, peel then grate the beets. Set aside.

3

Cut the bacon into a 1/2 pieces. Saute them in a pan and cook until crispy. Remove the bacon from the pan and set aside. Reserve the fat.

4

In the same pan over medium high heat, saute the chopped onions and mushrooms until the onions are translucent. Add the cream, shredded beets and nutmeg. Bring to a simmer and cook for 15 minutes over medium heat. Adjust flavor with salt and pepper.

5

When the linguini is cooked, drain and add to the cream toss to coat well. Serve immediately.

Serving size: 1/2 of a recipe (10.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.