Portabello mushroom pasta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Bag of yolkless egg noodles | |
| Stem portions of 2 large portobello mushrooms | ||
| 1 | teaspoon | Chicken bouillion |
| Water | ||
| Splash of red wine | ||
| ¼ | cup | Ff sour cream |
Directions
Chop stems, and saute them in bouillion mixed with about ¼-⅓ cp water-add a splash of wine, and season with a little pepper. Just before serving, add sourcream, and heat but don't boil, while mixing thoroughly.
Serve over noodles.
Posted to Digest eat-lf.v097.n042 by NFRITZ@... on Feb 13, 199.
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