PASTA - Farfalle with Wild Mushroom Sauce

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* Exported from MasterCook *

 

Farfalle With Wild Mushroom Sauce

 

Recipe By :Cooking Light, December 1998

Serving Size : 1 Preparation Time :0:00

Categories : Meatless Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 cup diced onion

6 cups sliced cremini mushrooms -- (about 1/2 pound)

4 cups thinly sliced shitake mushroom caps -- (about 1/2 pound)

1 cup sliced oyster mushroom caps -- (about 3 1/2 ounces)

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon black pepper

3/4 cup imitation chicken broth

1/4 cup dry vermouth or white wine

2 1/2 teaspoons bottled minced garlic

4 cups hot cooked farfalle -- (about 8 ounces

-- uncooked bow tie pasta)

1/2 cup finely shredded fresh parmesan cheese -- (2 ounces)

4 teaspoons chopped fresh chives

 

1. Heat oil in a large non-stick skillet over medium heat. Add onion; saute 5

minutes. Add mushrooms, thyme, salt, and pepper;

saute 5 minutes. Stir in broth, vermouth, and garlic; reduce heat to

medium~low, and cook 5 minutes.

 

2. Combine the mushroom mixture and the pasta in a large bowl, and toss well.

Sprinkle each serving with cheese and chopped

chives. Yield: 4 servings (serving size: 2 cups pasta, 2 tablespoons cheese,

and 1 teaspoon chives.)

 

CALORIES 425 (19% from fat); FAT 9g (sat 3.1g, mono 3.7g, poly 1.2g); PROTEIN

19.4g; CARB 68g; FIBER 5.1g; CHOL 10mg; IRON 5.6mg;

SODIUM 479mg; CALC 211mg

WW: 8 pts.

 

Converted by MC_Buster. KES 1/1/99

 

 

 

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