| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Veg09 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Oyster mushrooms; (about 1/4 lb.) |
| 1 |
tb |
Olive oil |
| 1 |
|
Garlic clove; minced |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Freshly grated nutmeg |
| 1/2 |
c |
Vegetable broth |
| 1/2 |
c |
Tomato sauce |
| 1/2 |
c |
Low-fat milk |
| 2 |
tb |
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.
A Message from our Provider:
“Only with Jesus can you reach your full potential”