Shroom pasta!

Yield: 4 Servings

Measure Ingredient
8 larges Shiitake mushrooms, quartered
8 larges White mushrooms, quartered
1 medium Vidalia onion, coarsely chopped
1 large Shallot, finely chopped
½ teaspoon Habeneros, finely chopped
4 \N Cloves garlic, minced or pressed
2 \N Stalks scallions, chopped for garnish
2 cups Non-fat skim milk
1 tablespoon Arrowroot
1 teaspoon Olive oil
1 teaspoon Basil, chopped
1 teaspoon Thyme, chopped
1 teaspoon Parsley, chopped
\N \N Or 1/4 t each above herb, dried
1 cup No-fat, low-sodium chicken stock

Add to taste: Soy sauce, tobasco, garlic powder, salt, pepper, cappellini for four, and chopped scallions.

In large skillet, saute mushrooms, onions (except scallions), peppers and garlic in oil for 2-3 minutes. Mix a little milk and arrowroot, making a paste. Stir in remaining milk and stock; simmer 5 minutes. Add all remaining ingredients, cover and simmer 10 minutes. Meanwhile prepare pasta. When pasta is al dente, serve sauce over pasta and sprinkle with scallions.

Cookbook soon to be for sale at this web site (author's name wasn't there):

Nutrition for one Calories - 318; Saturated Fat - .3 g; Total Fat 3¼ serving: g; % Calories From Fat - 9% Adapted for MC software by Brenda Adams and MC_Buster Recipe by: Cosmic Shiitake Cookbook (see url below) Posted to MC-Recipe Digest V1 #568 by Brenda Adams <adamsfmle@...> on Apr 14, 1997

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