mushroom pasta medley

prep time:  15 minutes
cook time:  20 minutes
servings:  4

ingredients:
6-ounces uncooked penne or medium tube pasta
1 garlic clove - minced
1 tablespoon butter
1 tablespoon olive oil
6-ounces fresh baby portobello mushrooms - sliced
2 ounces fresh crimini mushrooms - sliced
2 ounces fresh oyster mushrooms - sliced
3 green onions - thinly sliced
1 cup reduced-sodium chicken broth or vegetable broth
2 tablespoons all purpose flour
1/2 cup half-and-half
2 tablespoons sherry or additional broth
1 tablespoon shredded parmesan cheese

steps:
1.  cook pasta according to package directions. 

2.  meanwhile, in a large nonstick skillet coated with nonstick cooking spray cook garlic in butter and oil for 1 minutes. add portobello and crimini mushrooms.  cook for 3 minutes.  add oyster mushrooms and onions; cook 3-4 minutes longer or until mushrooms are almost tender.

3.  add broth.  bring to a boil; boil for 2 minutes.  combine the flour and half-and-half until smooth; stir into skillet.  add sherry or additional broth.  bring to a boil; cook and stir for 2 minutes or until thickened.

4.  drain the pasta and stir into mushroom mixture; heat through.  sprinkle with parmesan cheese.

- light & tasty, june/july 2006