Portabello mushroom pasta

Yield: 1 Servings

Measure 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

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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