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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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After trying something similar in a restaurant, Virginia Trent created this creamy, three-mushroom pasta entree at home. âThe first time I served it, my husband couldnât stop raving about it.âVirginia Trent, Dayton, New Jersey Ingredients:
6 ounces uncooked penne pasta |
1/2 pound baby portobello mushrooms, sliced |
1 tablespoon butter |
1 tablespoon olive oil |
2 ounces fresh oyster mushrooms, sliced |
3 green onions, thinly sliced |
1 garlic clove, minced |
1 cup reduced-sodium chicken broth or vegetable broth |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 cup fat-free half-and-half |
2 tablespoons sherry or additional broth |
1 tablespoon shredded parmesan cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook portobello mushrooms in butter and oil for 3 minutes. Add oyster mushrooms and onions; cook 3-4 minutes longer or until mushrooms are almost tender. Add garlic; cook 1 minute longer.
2. Add broth. Bring to a boil; boil for 2 minutes. Combine flour and half-and-half until smooth; stir into skillet. Add sherry. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Drain the pasta and stir into mushroom mixture; heat through. Sprinkle with cheese. Yield: 5 servings.
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