Tuna And Mushroom Cream Over Pasta Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Corn oil,
1 can: White tuna in spring water,
4 medium: Shallots, chopped fine
Broken into chunks, 6 1/2oz
2 medium: Garlic cloves, chopped fine
2 tbsp: Fresh Italian parsley,
1/2 lbs: Button mushrooms, cut into
-finely chopped,
-1/4: -inch slices,
1 tbsp: Fresh chives, chopped fine
1 cup: Evaporated nonfat milk,
Freshly ground black pepper,
1 ounce: Grated parmesan cheese,
Cooked pasta of your choice,
Directions:
In a large saucepan or skillet, heat the oil with the shallots and
garlic over moderate heat. When the vegetables sizzle, raise the heat
to high and add the mushrooms, sauteing just until they begin to
brown, 4 to 5 minutes.
Reduce the heat and add the evaporated milk. Simmer briskly, stirring
frequently to guard against boiling over, until the milk reduces by
about a third, to a creamy consistency, 5 to 7 minutes.
Stir in the parmesan cheese and, as soon as it melts, fold in the
tuna and herbs. Simmer just until the tuna is heated through, then
spoon over cooked pasta. Season with black pepper to taste.
Source from luhu.jp
garlic over moderate heat. When the vegetables sizzle, raise the heat
to high and add the mushrooms, sauteing just until they begin to
brown, 4 to 5 minutes.
Reduce the heat and add the evaporated milk. Simmer briskly, stirring
frequently to guard against boiling over, until the milk reduces by
about a third, to a creamy consistency, 5 to 7 minutes.
Stir in the parmesan cheese and, as soon as it melts, fold in the
tuna and herbs. Simmer just until the tuna is heated through, then
spoon over cooked pasta. Season with black pepper to taste.
Source from luhu.jp