1 lb. peeled Crawfish tails
1/2 c. butter
1/4 c. olive oil
1 clove garlic, minced
1 c. mushrooms, sliced
1/2 c. green onions with tops, chopped
1/4 c. chopped parsley
1 pkg. (8 oz.) linguine, cooked
Parmesan cheese (optional)

Melt butter with olive oil in large skillet. Saute garlic and mushrooms until mushrooms are just tender. Add Crawfish tails and green onions.

Cook 5 minutes over low heat. Stir in chopped parsley. Serve over hot cooked linguine and sprinkle with Parmesan cheese. Yield 4 servings.

NOTE: The Crawfish mixture also makes an excellent filling for omelets. If using in omelets, omit the olive oil.