| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Veg09 | 4 | Servings |
INGREDIENTS
| 2 | c | Oyster mushrooms, about 1/4 |
| lb. | ||
| 1 | T | Olive oil |
| 1 | Garlic clove, minced | |
| 1/2 | t | Salt |
| 1 | ds | Freshly grated nutmeg |
| 1/2 | c | Vegetable broth |
| 1/2 | c | Tomato sauce |
| 1/2 | c | Low-fat milk |
| 2 | T | Minced fresh parsley |
| 3/4 | lb | Linguine |
| 1/4 | c | Freshly grated Parmesan |
| cheese optional |
INSTRUCTIONS
Makes 4 servings. You can use regular button mushrooms, or another variety, depending on your spirit of adventure. The oyster mushrooms, however, yield a very special flavor. Dice mushrooms. Heat the oil in a large, nonstick skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, 4 to 5 minutes. Add garlic, salt and nutmeg and cook, stirring, 1 minute. Add broth, tomato sauce and milk and bring to a boil. Reduce heat, cover and simmer 10 minutes, or until the mushrooms are tender. Stir in parsley and remove from heat. While mushrooms are cooking, bring a large pot of water to a boil. Cook linguine until firm-tender, about 9 to 11 minutes. Drain. Place linguine in a warmed serving bowl, and top with mushroom sauce. Add grated Parmesan, if desired. Oyster mushrooms have a flavor, color and texture reminiscent of seafood. Diced, these mushrooms yield a sauce that resembles clam sauce in appearance. Sometimes those who are new to vegetarian cooking enjoy eating dishes that look familiar. The linguini, above, may put newcomers at ease. The delicious flavor, however, is bound to win. Per serving: 426 calories, 7g fat, 5mg chol, 73g carb, 17g protein, 3g fiber. 9 WW POINTS Recipe by: The No-Tofu Vegetarian Cookbook by Claessens, page 126 Converted by MM_Buster v2.0l.
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