• 4servings
  • 125calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 small onion -- minced

  3. 1 clove garlic -- minced

  4. 10 ounces small mushrooms -- thinly sliced

  5. 2 tablespoons butter

  6. 1 tablespoon olive oil

  7. 2 teaspoons fresh parsley -- chopped

  8. 1 tablespoon flour

  9. 6 tablespoons chicken broth or stock

  10. salt and black pepper -- to taste

  11. choice of pasta & amount desired

  12. 1 tablespoon butter

Instructions Jump to Ingredients ↑

  1. Peel and mince onion and garlic. Wipe mushrooms with a damp paper towel or cloth, trim base of stems, and cut caps and stems into thin slices. Heat the butter and olive oil in a saucepan and cook the onion, garlic, and parsley over low heat until soft. Sprinkle in the flour, then stir in the mushrooms, 4 tablespoons of the broth, and salt and pepper to taste.

  2. Simmer until the mushrooms are soft. There should be enough liquid to make a slightly thickened sauce, but if there is not enough, add the remaining 2 tablespoons broth. Keep the sauce warm.

  3. Cook desired amount of pasta in salted water, drain and turn into a warmed bowl. Add 1 tablespoon of butter and toss to coat the strands with butter. Spoon the sauce on top and toss again. Serve as a first course.


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