| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Pasta, Vegetarian |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Extra Virgin Olive Oil |
| 1 |
ts |
Minced Garlic |
| 3 |
|
Portobello Mushrooms(diced) |
| 6 |
|
Button Mushrooms(diced) |
| 4 |
|
Sun-Dried Tomatoes * |
| 1 |
tb |
All Purpose Flour |
| 1/8 |
c |
Freshly Grated Parm Cheese |
| 1/2 |
c |
Skim Milk |
| 1/3 |
c |
Champagne ** |
| 3 |
oz |
Farfalle Pasta (Bow Ties) |
INSTRUCTIONS
*Soak Sun-Dried tomatoes in boiling water untill softened, mince.
**If you have no Champagne, White Wine will serve the same purpose or
if
you prefer, chicken broth instead of wine will do fine.
1. In a skillet over medium heat, heat the oil. Add the garlic and
cook,
stirring for 1 minute. Add both the mushrooms and tomatoes.
Continue to
cook, stirring, untill the mushrooms are cooked, about 5 minutes.
2. Sprinkle the flour and cheese over the mushrooms, stirring to
prevent
clumping. Add the milk and champagne and continue cooking until
sauce
thickens, about 3 to 5 minutes.
SERVE OVER HOT PASTA:
Posted to MM-Recipes Digest V4 #3 by "Sharon Wills"
<willsfam@vaxxine.com> on Jan 10, 1999
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