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mushroom-pasta recipe

Date: Tue, 25 Jul 1995 8:53:51 -0500 (CDT)
 From: CASEY_J@hbfuller.com
 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
 Mushroom pasta
 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.
 kwlacto lacto