Ingredients Jump to Instructions ↓

  1. 1 lb. mixed fresh mushrooms (portabella crimini shitake etc)

  2. 1/2 C fat-free

  3. 1/2 n

  4. 1/2 8 cloves garlic minced

  5. 1 C sun-dried tomatoes -- red and yellow -- chopped

  6. 2 T brandy

  7. 1/2 C vegetable stock or light chicken stock

  8. 1 T chopped fresh or 1 t. dried thyme

  9. 8 oz. penne cooked al dente butter cooking spray

  10. 2 fresh plum tomatoes chopped salt and coarsely ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Coat a large, heavy skillet with butter cooking spray. Place over medium-high heat. Add mushrooms and thyme. Saute until mushrooms are tender and golden. Do this in batches if necessary. Add garlic and saute two minutes. Deglaze the pan with the brandy. Add dried tomatoes and stock. Bring to a boil. Add tomatoes and 1/2 n 1/2. Boil until reduced to sauce consistency (approximately 10 minutes). Season with salt and pepper and toss with cooked penne. Yield: serves 4 Notes: This is great served with steamed gourmet green beans and a mixed greens salad with a hearty lemon-garlic vinaigrette. Top the meal off with raspberry sorbet.


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