Yield: 4 Servings
|1½ pounds||Mushroom, portobellos|
|¼ cup||Olive oil|
|3||Cloves garlic fresh --|
|1 teaspoon||Black pepper|
|1 pounds||Pasta, cooked|
Rinse the portobello 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.
Recipe By : Stamford advocate From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini