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Ingredients
- 1 1/2 c. Broth
- 1 ounce Dry cepe mushrooms, *
- 1/2 ounce Dry shiitake mushrooms
- 2 c. Fresh white button mushrooms, thinly sliced
- 1 c. Minced red onions
- 2 x Garlic cloves, chopped
- 1 Tbsp. Snipped fresh thyme or possibly 1 teaspoon dry
- 1 Tbsp. Grated lemon peel
- 8 ounce Angel hair pasta, cooked
Directions
- * Aka porcini mushrooms In a 2-qt saucepan, bring the broth, cepes and shiitakes to a boil over medium-high heat. Remove the pan from the heat and let the mix stand for 20 min.
- Spray a 3-qt saucepan with cooking spray. Add in the button mushrooms, onions and garlic, and cook, stirring frequently, till the onions are tender, 4 to 5 min.
- Drain the cepes and shiitakes, reserving the liquid. Add in the liquid removed mushrooms to the onion mix and cook, stirring frequently, till they are tender, 10 to 15 min.
- Stir in the reserved liquid, thyme and lemon peel; cook for 2 min.
- Spoon over the warm pasta and toss.
- Servings: 4.
- Variation: Substitute spaghetti for the angel hair pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 10 | 4% |
| Total Fat 1.12g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 301mg | 13% |
| Potassium 256mg | 7% |
| Total Carbs 47.17g | 13% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.09g | 3% |
| Protein 9.07g | 15% |
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