Portobello farfalle

2 Servings

Ingredients

Quantity Ingredient
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Minced Garlic
3 Portobello Mushrooms(diced)
6 Button Mushrooms(diced)
4 Sun-dried Tomatoes *
1 tablespoon All Purpose Flour
⅛ cup Freshly Grated Parm Cheese
½ cup Skim Milk
⅓ cup Champagne **
3 ounces 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 Posted to MM-Recipes Digest V4 #2 by "Sharon Wills" <willsfam@...> on Jan 1, 1999

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