4 oz. Olive oil
4 Button mushrooms, sliced
4 Shitake mushrooms, sliced
1 Portabella mushroom, cubed
5 Scallions, diced
1/2 Red bell pepper, diced
1 tsp. Garlic, peeled and minced
2 Fresh basil leaves, chopped
1/4 Red onion, peeled and julienned
Stax Seasoning, to taste
2 oz. White wine
4 dashes Worcestershire sauce
4 dashes Tabasco Sauce
Parsley chopped

In a hot pan add the olive oil. Add the garlic, mushrooms and vegetables. Add the basil and continue to sauté. Season with Stax Seasoning and Tabasco Sauce. Deglace with the white wine. Serve over fettuccine.