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Champagne-portobello Farfalle

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetarian Pasta, Vegetarian 2 Servings

INGREDIENTS

2 T Extra Virgin Olive Oil
1 t Minced Garlic
3 Portobello Mushrooms, diced
6 Button Mushrooms, diced
4 Sun-Dried Tomatoes *
1 T 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.  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.  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 74
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 6.7mg
Sodium: 131.5mg
Potassium: 250.2mg
Carbohydrates: 9g
Fiber: <1g
Sugar: 4.7g
Protein: 5.5g


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