Mushroom Pasta Medley

Holidays & Special Occasions Thanksgiving Mushroom Pasta Medley

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      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

      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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Holidays & Special Occasions Thanksgiving Mushroom Pasta Medley