Ingredients
- 3/4 cup Extra Virgin Olive Oil
- 3/4 cup Red Wine Vinegar
- 1 1/2 teaspoons Garlic Powder
- 1 1/2 teaspoons Basil (dried)
- 1 1/2 teaspoons Oregano (dried)
- 1 teaspoon Fresh Ground Black Pepper
- 1 teaspoon Kosher Salt
- 1 tablespoon Sugar
- 1 pound Gemelli Pasta (1 box) (Barilla brand is best)
- 2 Containers of Cherry or Grape Tomatoes (cut in half & lightly salted)
- 7 ounces Feta Cheese (cut into bite sized cubes) (Valbreso French sheep’s feta is best)
- 2-3 Large Portabella Mushrooms (caps only) (cubed large, will shrink during saute’ process)
- 2-3 tablespoons Extra Virgin Olive Oil
- 2-3 tablespoons Butter
- 1/4 cup Worcestershire Sauce (Lee & Perrins is best)
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