Try this recipe for a fantastic stovetop pasta entree that prepares in about 15 minutes!
Portobello Mushroom Pasta Medley
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 all-purpose flour
1/2 cup fat-free half-and-half
2 tablespoons sherry or additional broth
1 tablespoon shredded Parmesan cheese
Directions:
~Cook pasta according to package directions.
~In the meantime, 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. 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.
~Drain the pasta and stir into mushroom mixture; heat through.
~Sprinkle with cheese.
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