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Mushrooms and Pasta

Makes: 4 servings
Start to Finish 30 mins
Mushrooms and Pasta
Ingredients
  • 3  tablespoons  butter
  • 1  tablespoon  olive oil
  • 1/2  cup  chopped onion (1 medium)
  • 3  cloves  garlic, minced
  • 12  ounces  fresh button mushrooms, halved or quartered (4-1/2 cups)
  • 1  tablespoon  snipped fresh thyme or 1 tsp. dried thyme, crushed
  • 1/2  cup  whipping cream
  • 1/2  cup  finely shredded Parmesan cheese (2 oz.)
  • 3  cups  hot cooked pasta
  •  Snipped fresh parsley (optional)
Directions

1. In a large skillet heat butter and oil over medium heat. Add onion and garlic. Cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in mushrooms, thyme, 12 teaspoon salt, and 14 teaspoon ground black pepper. Cook 4 to 5 minutes more or until mushrooms are tender and lightly browned, stirring occasionally. Add cream. Bring just to boiling; reduce heat. Boil gently, uncovered, for 2 to 3 minutes or until thickened. Stir in cheese until melted.

2. To serve, place hot cooked pasta in serving bowl. Spoon mushroom sauce over pasta. Sprinkle with parsley. Makes 4 servings.

Nutrition Facts (Mushrooms and Pasta)
  • Servings Per Recipe 4,
  • cal. (kcal) 425,
  • Fat, total (g) 27,
  • chol. (mg) 71,
  • sat. fat (g) 15,
  • carb. (g) 36,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 3,
  • sugar (g) 4,
  • pro. (g) 12,
  • vit. A (IU) 777,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 539,
  • Potassium (mg) 380,
  • calcium (mg) 172,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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