pasta - portobellos and penne

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Portobellos and Penne

 

Recipe By :Healthy Vegetarian, Land O Lakes #45

Serving Size : 4 Preparation Time :0:00

Categories : Illustrated Pasta

 

Amount Measure Ingredient -- Preparation Method

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

PASTA AND MUSHROOMS:

8 ounces uncooked dried penne pasta

3 tablespoons Roasted Garlic Butter with Olive Oil -- divided use

12 ounces sliced portobello mushrooms

SAUCE:

1/2 cup dry white wine or broth

1/2 teaspoon salt

1/4 cup chopped fresh parsley

Pepper

 

1. Cook pasta according to package directions. Drain. Keep warm.

 

2. Meanwhile, in 12-inch nonstick skillet melt 2 teaspoons garlic butter until

sizzling; add half of mushrooms. Cook over medium-high heat, stirring

occasionally, until browned (5 to 6 minutes). Remove from skillet. Keep warm.

 

3. Add 1 teaspoon garlic butter and remaining mushrooms to skillet. Continue

cooking until browned (5 to 6 minutes). Remove from skillet.

 

4. Place pasta on serving platter; top with mushrooms. Cover; keep warm.

 

5. To same skillet, add wine. Cook over medium-high heat, scraping skillet

often, until mixture just comes to a boil (1 to 2 minutes). Add 2 tablespoons

garlic butter and salt. Continue cooking, stirring occasionally, until butter is

melted (1 to 2 minutes).

 

6. Spoon butter mixture over mushrooms. Sprinkle with parsley and pepper.

 

Calories 330; Protein 9 g; Carbohydrate 47 g; Fat 9 g; Cholesterol 15 mg; Sodium

370 mg

 

PREPARATION TIME: 20 minutes COOKING TIME: 11 minutes

 

PORTOBELLO MUSHROOMS are essentially a variation of fully matured white

mushrooms. Their rich flavor is due to the naturally-occurring moisture that

evaporates from the mushroom as it grows. This is also the reason for the

portobello's meaty texture.

 

In the early 1980s, growers of the large portobello mushroom had little success

selling their unique product. When a marketing plan was devised and the public

was educated about the portobello's flavor and meat-like consistency, consumers

began appreciating this mushroom for the delicacy it is.

 

Description:

" Dense, hearty portobello mushrooms get an upscale treatment when cooked in

garlic butter and wine sauce. "

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Per Serving (excluding unknown items): 282 Calories; 5g Fat (16.5% calories from

fat); 10g Protein; 46g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 326mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 5858 1456 5943 0 3186 0 0 0

 

 

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