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    • Mushroom Butterflies

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    CATEGORY CUISINE TAG YIELD
    Dairy Italian Pasta, Italian 6 Servings

    INGREDIENTS

    1 1/4 lb White mushrooms
    1/2 c Coarsely chopped shallots
    2 ts Finely chopped garlic
    3 tb Extra-virgin olive oil
    Freshly ground black pepper, to taste
    1/3 c Coarsely chopped flat-leaf parsley
    1 tb Coarsely chopped falt-leaf parsley
    2 ts Finely grated lemon zest
    12 oz Butterfly or bow-tie pasta, uncooked
    Coarsely grated Parmesan cheese, for garnish (opt)

    INSTRUCTIONS

    For a delicate dinner or lunch pasta, try my mushroom sauce tossed
with bow-tie or butterfly shapes. Try to use extra-virgin olive oil
for flavor when cooking this dish, since there are so few
ingredients. It's not necessary to season the pasta with salt if
using Parmesan cheese, as it's a bit salty. And if you opt for the
Parmesan, freshly grated is a must!
1. Trim mushroom stems and wipe caps clean with a paper towel. Slice
lengthwise.
2. Toss mushrooms, shallots and garlic with oil in a large, heavy
saucepan. Cook over medium-high heat, stirring, for 10 minutes. Season
with pepper. Toss in 1/3 cup parsley and lemon zest. Cook 1 minute
longer. Reserve, covered, on the stove.
3. Shortly before serving, cook the pasta in boiling, salted water,
stirring once, 6-8 minutes or until AL DENTE. Drain, reserving 2
tablespoons of the cooking liquid. Toss pasta with mushrooms and
reserved liquid; then toss with Parmesan and serve immediately, or
serve the cheese alongside. Garnish with remaining tablespoon of
chopped parsley.
Per serving: 307 calories, 8 grams fat, no cholesterol.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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