Side Pannel
Portobello Farfalle
Portobello Farfalle
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Pasta
Ingredients List
- 2 tb Extra Virgin Olive Oil
- 1 ts Minced Garlic
- 3 Portobello Mushrooms(diced)
- 6 Button Mushrooms(diced)
- 4 Sun-dried Tomatoes *
- 1 tb All Purpose Flour
- 1/8 c Freshly Grated Parm Cheese
- 1/2 c Skim Milk
- 1/3 c Champagne **
- 3 oz Dried Farfalle Pasta ***
Directions
* Soak the Sun-dried Tomatoes in boiled water for 10 min untill soft.
Dice them.
** White wine can be substited for the champagne with equal success or
you may prefer to use no alcohol at all. In such a case, chicken
broth will do.
***Farfalle Pasta is the little bow tie or butterfly shaped past "if you
will." However, feel free to experiment and use any pasta shape that
pleases you.
1> 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.
2> Sprinkle the flour and cheese over the mushrooms, stirring to prevent
clumping. Add the milk and champagne and continue cooking untill sauce
thickens, about 3 to 5 minutes. SERVE OVER PASTA
Dice them.
** White wine can be substited for the champagne with equal success or
you may prefer to use no alcohol at all. In such a case, chicken
broth will do.
***Farfalle Pasta is the little bow tie or butterfly shaped past "if you
will." However, feel free to experiment and use any pasta shape that
pleases you.
1> 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.
2> Sprinkle the flour and cheese over the mushrooms, stirring to prevent
clumping. Add the milk and champagne and continue cooking untill sauce
thickens, about 3 to 5 minutes. SERVE OVER PASTA
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