Jefferson County Recipe of the Day: Portobello Mushroom Pasta Medley

If you want a fantastic stovetop pasta entrée that prepares in about 15 minutes, try Portobello Mushroom Pasta Medley

Portobello Mushroom Pasta Medley


6 oz. uncooked penne pasta
1/2 pound baby Portobello mushrooms, sliced
1 tablespoon butter
1 tablespoon olive oil
2 oz. 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


~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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