Wild Mushroom Toss
Recipe from
Better Homes and Gardens
Unless you're an expert in selecting which mushrooms in the wild are safe to eat, rely on the ever-widening variety of mushrooms available in produce aisles for this pasta recipe.
Servings:
Makes 6 servings.
Prep Time:
10 mins
Total Time:
26 mins
Ingredients
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12 ouncesdried linguine or spaghettisee savings
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4 cupssliced fresh mushrooms (such as shiitake, morel, oyster, and/or cremini)see savings
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2 smallred or green sweet peppers, cut into stripssee savings
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1 mediumonion, cut into thin wedgessee savings
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1/4 cupbutter or margarinesee savings
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1/4 teaspoonseasoned saltsee savings
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1/4 teaspoonpeppersee savings
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Shaved or grated Parmesan cheesesee savings
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Directions
1.
Cook linguine or spaghetti according to package directions; drain. Keep warm.
2.
Meanwhile, in a large skillet cook mushrooms, sweet peppers, and onion in hot butter or margarine until tender.
3.
Stir in seasoned salt and pepper. Toss with hot pasta. Top with cheese. Makes 6 servings.
Tarragon Mushroom Toss
Prepare as directed above, except add 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed, along with vegetables.
Madeira Mushroom Toss
Prepare as directed above, except add 1/4 cup Madeira or dry sherry to vegetable mixture after cooking. Bring to boiling. Boil gently until sauce is reduced by half.
Nutrition information
Per serving: Calories 351, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 23 mg, Sodium 168 mg, Carbohydrate 59 g, Fiber 4 g, Protein 10 g. Daily Values: Vitamin A 22%, Vitamin C 81%, Calcium 3%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
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