Portabella mushrooms and pasta

Yield: 4 Servings

Measure Ingredient
1½ pounds Mushroom, portabella
¼ cup Olive oil
3 \N Cloves garlic fresh; chopped
3 tablespoons Parsley
1 teaspoon Black pepper
1 pounds Pasta, cooked

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@...> 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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