Home » Thanksgiving » Thanksgiving Side Dishes Mushroom Pasta Medley |
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| Posted on 2008-06-19 |
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Ingredients6 ounces uncooked penne pasta1 garlic clove, minced 1 tablespoon butter 1 tablespoon olive oil 1/2 pound baby portobello mushrooms, sliced 2 ounces fresh oyster mushrooms, sliced 3 green onions, thinly sliced 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 |
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DirectionsCook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook garlic in butter and oil for 1 minute. Add portobello mushrooms; cook for 3 minutes. Add oyster mushrooms and onions; cook 3-4 minutes longer or until mushrooms are almost tender.Add broth. Bring to a boil; boil for 2 minutes. Combine the flour and half-and-half until smooth; stir into skillet. Add sherry or additional broth. 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 Parmesan cheese. Author CommentsAfter trying something similar in a restaurant, Virginia Trent created this creamy, Mushroom Pasta Medley side dish at home. “The first time I served it, my husband couldn’t stop raving about it,” she recalls from Dayton, New Jersey. This recipe was provided by Taste of Home Healthy Recipes.Healthy Recipes: http://www.tasteofhome.com/healthy-cooking/ |
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