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.


Wild Mushroom Toss

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Servings: Makes 6 servings.
Prep Time: 10 mins
Total Time: 26 mins
Related Categories: Mushrooms, Pasta, Vegetarian Mushroom
 
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Ingredients
  • 12  ounces
    dried linguine or spaghetti
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  • 4  cups
    sliced fresh mushrooms (such as shiitake, morel, oyster, and/or cremini)
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  • 2  small
    red or green sweet peppers, cut into strips
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  • 1  medium
    onion, cut into thin wedges
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  • 1/4  cup
    butter or margarine
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  • 1/4  teaspoon
    seasoned salt
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  • 1/4  teaspoon
    pepper
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  •  
    Shaved or grated Parmesan cheese
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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
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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