Date: Tue, 25 Jul 1995 8:53:51 -0500 (CDT)
I tried this recipe last night. I had made this once before when I
was eating meat and decided it would be easy to modify to make it
vegetarian. The original recipe comes from "Better Homes and Garden's
Quick, Healthy & Delicious Cooking". I though that it was
3 cups of sliced fresh mushrooms
1/2 cup chopped onion (I would double this)
1/2 teaspoon dried green peppercorns, crushed (I used black)
1 cup veggie broth
1/2 cup evaporated skim milk
1 Tbs. all-purpose flour
2 Tbs. dry sherry (I used white wine)
1 Tbs. Dijon-style mustard
2 cups hot cooked fusilli, vermicelli or other pasta
Add 1 tsp. of saute liquid to skillet. Add mushrooms, onion, and
crushed peppercorns. Cook and stir 4 to 5 minutes or until veggies
are tender. Stir in broth, bring to boiling. Reduce heat; cover and
simmer for 20 minutes. Stir together milk and flour. Add to skillet.
Cook and stir until thickened and bubbly; cook and stir for 2 minutes
more. Stir in mustard and sherry. Serve over hot cooked pasta.
This makes approximately three servings - dinner sized. My
approximations is that there is approximately 3 g of fat per serving.