• 5servings
  • 35minutes
  • 224calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 ounces uncooked penne pasta

  2. 1/2 pound baby portobello mushrooms, sliced

  3. 1 tablespoon butter

  4. 1 tablespoon olive oil

  5. 2 ounces fresh oyster mushrooms, sliced

  6. 3 green onions, thinly sliced

  7. 1 garlic clove, minced

  8. 1 cup reduced-sodium chicken broth or vegetable broth

  9. 2 tablespoons all-purpose flour

  10. 1/2 cup fat-free half-and-half

  11. 2 tablespoons sherry or additional broth

  12. 1 tablespoon shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Mushroom Pasta Medley Recipe photo by Taste of Home Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook portobello mushrooms in butter and oil for 3 minutes. Add oyster mushrooms and onions; cook 3-4 minutes longer or until mushrooms are almost tender. Add garlic; cook 1 minute longer.

  2. Add broth. Bring to a boil; boil for 2 minutes. Combine flour and half-and-half until smooth; stir into skillet. Add sherry. Bring to a boil; cook and stir for 2 minutes or until thickened.

  3. Drain the pasta and stir into mushroom mixture; heat through. Sprinkle with cheese. Yield: 5 servings.


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