Wild Mushroom Ragout Pasta (light) Recipe

Wild Mushroom Ragout Pasta (light) Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
2 tsp: Olive oil,
1: Onion, chopped
3 Cloves: garlic, minced
1 1/2 lbs: Fresh wild mushrooms --,
Trimmed and sliced,
1/4 cup: Chicken stock,
3/4 cup: Dry red wine,
2 tbsp: Tomato paste,
3 tbsp: Italian parsley, chopped
2 tsp: Fresh sage, chopped
1 tsp: Fresh rosemary, chopped
1 tsp: Fresh marjoram, chopped
1/2 tsp: Salt,
1/4 tsp: Freshly ground black pepper,
1 lbs: Fresh pasta,, (fettuccine or
Linguini),
6 tbsp: Parmesan cheese, grated

Directions:

For mushrooms, try cremini, portobello, chanterelle, oyster or
shitake. Heat oil in large nonstick frying pan over medium low heat.
Add onion and cook until tender (5 minutes). Add garlic and cook
another minute. Add mushrooms, stock, wine, tomato paste, parsley,
sage, rosemary, marjoram, salt and pepper. Bring to simmer, cover and
cook until mushrooms are tender (about 20 minutes). Remove cover and
reduce sauce if necessary. Cook pasta until al dente. Drain and
return to pot. Add sauce and toss well. Serve immediately topped with
cheese. Serves 6. Calories: 161, Fat: 8 grams per serving. This
recipe found on the web in July 1996 at Low-Fat Lifestyle Forum Home
Page http://www.wco.com/~mardiw/lowfat.htm

Recipe By : Compiled by Low-Fat Lifestyle Forum

From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (


Source from luhu.jp