Mushroom Butterflies Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 lbs: White mushrooms,
1/2 cup: Coarsely chopped shallots,
2 tsp: Finely chopped garlic,
3 tbsp: Extra-virgin olive oil,
Freshly ground black pepper, to taste
1/3 cup: Coarsely chopped flat-leaf parsley,
1 tbsp: Coarsely chopped falt-leaf parsley,
2 tsp: Finely grated lemon zest,
12 ounce: Butterfly or bow-tie pasta, uncooked
Coarsely grated Parmesan cheese, for garnish, opt
Directions:
For a delicate dinner or lunch pasta, try my mushroom sauce tossed
with bow-tie or butterfly shapes. Try to use extra-virgin olive oil
for flavor when cooking this dish, since there are so few
ingredients. Its not necessary to season the pasta with salt if
using Parmesan cheese, as its a bit salty. And if you opt for the
Parmesan, freshly grated is a must!
1. Trim mushroom stems and wipe caps clean with a paper towel. Slice
lengthwise.
2. Toss mushrooms, shallots and garlic with oil in a large, heavy
saucepan. Cook over medium-high heat, stirring, for 10 minutes.
Season with pepper. Toss in 1/3 cup parsley and lemon zest. Cook 1
minute longer. Reserve, covered, on the stove.
3. Shortly before serving, cook the pasta in boiling, salted water,
stirring once, 6-8 minutes or until AL DENTE. Drain, reserving 2
tablespoons of the cooking liquid. Toss pasta with mushrooms and
reserved liquid; then toss with Parmesan and serve immediately, or
serve the cheese alongside. Garnish with remaining tablespoon of
chopped parsley.
Per serving: 307 calories, 8 grams fat, no cholesterol.
Source from luhu.jp
with bow-tie or butterfly shapes. Try to use extra-virgin olive oil
for flavor when cooking this dish, since there are so few
ingredients. Its not necessary to season the pasta with salt if
using Parmesan cheese, as its a bit salty. And if you opt for the
Parmesan, freshly grated is a must!
1. Trim mushroom stems and wipe caps clean with a paper towel. Slice
lengthwise.
2. Toss mushrooms, shallots and garlic with oil in a large, heavy
saucepan. Cook over medium-high heat, stirring, for 10 minutes.
Season with pepper. Toss in 1/3 cup parsley and lemon zest. Cook 1
minute longer. Reserve, covered, on the stove.
3. Shortly before serving, cook the pasta in boiling, salted water,
stirring once, 6-8 minutes or until AL DENTE. Drain, reserving 2
tablespoons of the cooking liquid. Toss pasta with mushrooms and
reserved liquid; then toss with Parmesan and serve immediately, or
serve the cheese alongside. Garnish with remaining tablespoon of
chopped parsley.
Per serving: 307 calories, 8 grams fat, no cholesterol.
Source from luhu.jp