Mushroom Pasta Medley- Thanksgiving

6 ounces uncooked penne pasta 1 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

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  1. #1
    Deal GURU
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    Default Mushroom Pasta Medley


    6 ounces uncooked penne pasta
    1 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



    Directions
    Cook 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.

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