Name: Portabella Mushrooms and Pasta
Ingredients: 1 1/2 lb Mushroom, portabella; 1/4 c Olive oil; 3 Cloves garlic fresh; chopped; 3 tb Parsley; 1 ts Black pepper; 1 lb Pasta, cooked

How willingly then should we part with our sins for Christ, and do our duty to Him! O that we could in our measures part as willingly with our lusts, as He did with His blood! He parted with His blood when He needed not, and shall not we with our sins, when we ought to do so, for our own safety, as well as for His glory. Since Christ came to redeem us from the slavery of the devil, and strike off the chains of captivity, He that will remain in them, when Christ with so much pains and affection hath shed His blood to unloose them, prefers the devil and sin before a Savior.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
			4	Servings

INGREDIENTS

1 1/2	lb	Mushroom, portabella
1/4	c	Olive oil
3		Cloves garlic fresh; chopped
3	tb	Parsley
1	ts	Black pepper
1	lb	Pasta, cooked

INSTRUCTIONS

Rinse the portabella mushrooms well, drain, dry anbd cut off the stems. Cut
the mushrooms into thick strips an trhen into medium chunks. In a large
skillet, heat the oil and saute the garlic until golden brown. Add the
mushrooms and saute until well browned.  Add the parsley, salt and pepper
and stir together.  Serve over hot pasta.
Posted to EAT-L Digest 12 Aug 96
Date:    Tue, 13 Aug 1996 06:13:05 EDT
From:    erika metzieder <100627.3022@COMPUSERVE.COM>
NOTES : When cleaning mushrooms, first trim the stem ends and be sure to
wipe
the caps with a damp cloth or use a mushroom brush. Never run
mushrooms under
water, because you will destroy their texture.
482 calories, 73g carbohydrates, 11g protein, 18g fat, 3mg
cholesterol

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