| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | La times, Latimes1 | 4 | servings | |
INGREDIENTS
| Water | ||
| 1 | Clove Garlic; minced | |
| 1/4 | lb | Fresh shiitake mushrooms |
| Nonstick cooking spray | ||
| 1 | c | Nonfat low-sodium chicken broth |
| 1 | ts | Cornstarch |
| 1/4 | lb | Angel hair pasta |
| 2 | oz | Grated Parmesan cheese |
| Caviar of choice |
INSTRUCTIONS
Bring large pot of water to boil for pasta. Saute garlic and mushrooms in nonstick skillet sprayed with nonstick cooking spray. Cover and sweat mushrooms until limp, about 3 minutes. Stir in chicken broth and simmer 1 to 2 minutes. Blend cornstarch and 1 tablespoon water in small bowl until smooth and stir into broth. Bring to simmer and cook until sauce is thickened and clear, about 1 minute. Cook pasta in boiling salted water, 3 to 4 minutes. Drain and toss with mushroom sauce. Toss with Parmesan. Spoon onto plate and top with bit of caviar to taste. Yields 4 servings. Each serving: 175 calories; 519 mg sodium; 53 mg cholesterol; 6 grams fat; 23 grams carbohydrates; 11 grams protein; 3.27 grams fiber Recipe Source: Los Angeles Times - 12-27-1998 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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