| Portobello Farfalle
2 tablespoons of extra Virgin Olive Oil
1 teaspoon of minced Garlic
3 Portobello Mushrooms, diced
6 Button Mushrooms, diced
4 Sun-dried Tomatoes *
1 tablespoon of All Purpose Flour
1/8 cup of freshly Grated Parmesan Cheese
1/2 cup of skim Milk
1/3 cup of Champagne or substitute white wine, or chicken broth
3 ounces of dried Farfalle Pasta |
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* Soak the Sun-dried Tomatoes in boiled water for 10 min until soft. Dice them. In such a case, chicken broth will do. In a skillet over medium heat, heat the oil. Add the garlic and cook, stirring for 1 minute. Add both the mushrooms and tomatoes. Continue to cook, stirring until the mushrooms are cooked, about 3 to 5 minutes. Sprinkle the flour and cheese over the mushrooms, stirring to prevent clumping. Add the milk and champagne and continue cooking until sauce thickens, about 3 to 5 minutes. SERVE OVER PASTA Serving size 2Posted to MM-Recipes Digest V4 #2 by "Sharon Wills" <willsfam@vaxxine.com> on Jan 1, 1999
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