Thursday, April 28, 2005

Portobellos and Bow-Ties

I love portobello mushrooms. Grilled, sauted or even baked. So, here is an easy Portobello Mushroom Pasta! 2 cups farfalle (bow-tie pasta) 1 tablespoon olive oil 2 garlic cloves, minced 2 cups sliced portobello mushrooms 2 tablespoons dry sherry 1 (16-oz.) bag frozen broccoli, thawed, steamed to crisp-tender 2 tablespoons chopped fresh basil Salt Freshly ground pepper 1/2 to 3/4 cup (2 to 3 oz.) shredded Parmesan cheese 1. Prepare farfalle according to package directions. Drain. 2. Meanwhile, heat oil in large skillet over medium heat until hot. Add garlic; cook 1 minute. Add mushrooms; cook 6 to 8 minutes or until mushrooms are tender and slightly brown. Add sherry; remove from heat. Scrape bottom of pan to remove any brown bits. 3. Place farfalle in large bowl. Add mushroom-garlic mixture, broccoli, basil, salt and pepper. Top with cheese, and not crappy cheese, but good Asiago or freshly grated Parm!

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