Straw and Hay with Wild Mushrooms in Cream

By sexyswamprat

Ingredients
  • For Pasta:

  • 4 ounces dried or 8 ounces fresh plain fettuccine

  • 4 ounces dried or 8 ounces fresh spinach fettuccine

  • For Mushrooms:

  • 1/4 cup sliced green onions

  • 1/2 cup finely chopped red or green sweet pepper

  • 3 tablespoons margarine or butter

  • 6 ounces fresh shiitake mushrooms, sliced (3 cups)

  • 1 cup half and half or whipping cream

  • 1/4 cup grated parmesan cheese

  • pepper

Directions
  1. FOR PASTA: In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 8-10 minutes for dried pasta or 1 1/2-2 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Return pasta to warm pan.

  2. FOR MUSHROOMS: In a large skillet cook and stir green onions and red or green pepper in hot margarine or butter over medium-high heat for 2 minutes. Add mushrooms; cook and stir for 2 minutes more, or till vegetables are tender. Stir in half-and-half or whipping cream and heat through, but do not boil.

  3. Pour mushroom-cream mixture over pasta and toss to coat pasta. Add Parmesan cheese and toss. Transfer to a warm serving dish. Sprinkle with pepper. Serve immediately.


Nutritional Facts

Servings
1
per Serving
Yield
Makes 6 side-dish servings
Calories
257
Fat. Total
13g
Fiber
2g
Carbohydrates
Total
29g
Sodium
141mg
% Cal. from Fat
46%
Cholesterol
34mg
Protein
8g

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