Angel Hair Pasta with Onion-Mushroom
Ingredients
1 1/2 cups beef broth 1 ounce dry crepe mushroom
1/2 ounce dry shitake mushroom
1 tablespoon margarine, imitation
2 cups button mushrooms, sliced thinly
1 cup red onion
2 cloves garlic, minced
1 teaspoon thyme
1 tablespoon lemon peel, grated
8 ounces angel hair pasta, cooked
1/2 ounce dry shitake mushroom
1 tablespoon margarine, imitation
2 cups button mushrooms, sliced thinly
1 cup red onion
2 cloves garlic, minced
1 teaspoon thyme
1 tablespoon lemon peel, grated
8 ounces angel hair pasta, cooked
Methods/steps
In a 2-quart saucepan, bring the broth, crepes and shitakes to a boil over medium-high heat
Remove the pan from the heat and let the mixture stand for 20 minutes
In a 3-quart saucepan, melt the margarine over medium heat
Add the button mushrooms, onions and garlic, and cook, stirring frequently, until the onions are tender, 4 to 5 minutes
Drain the crepes and shitakes, reserving the liquid
Add the drained mushrooms to the onion mixture and cook, stirring frequently, until they are tender, 10 to 15 minutes
Stir in the reserved liquid, thyme and lemon peel; cook for 2 minutes
Spoon over the hot pasta and toss
Remove the pan from the heat and let the mixture stand for 20 minutes
In a 3-quart saucepan, melt the margarine over medium heat
Add the button mushrooms, onions and garlic, and cook, stirring frequently, until the onions are tender, 4 to 5 minutes
Drain the crepes and shitakes, reserving the liquid
Add the drained mushrooms to the onion mixture and cook, stirring frequently, until they are tender, 10 to 15 minutes
Stir in the reserved liquid, thyme and lemon peel; cook for 2 minutes
Spoon over the hot pasta and toss
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