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Ingredientes
- 2 c. oyster mushrooms, (about 1/4 lb.)
- 1 Tbsp. extra virgin olive oil
- 1 x garlic clove, chopped
- 1/2 tsp salt
- 1 dsh freshly grated nutmeg
- 1/2 c. vegetable broth
- 1/2 c. tomato sauce
- 1/2 c. low-fat lowfat milk
- 2 Tbsp. chopped fresh parsley
- 3/4 lb linguine
- 1/4 c. freshly grated Parmesan cheese, (optional)
Direcciones
- Makes 4 servings.
- You can use regular button mushrooms, or possibly another variety, depending on your spirit of adventure. The oyster mushrooms, however, yield a very special flavor.
- Dice mushrooms. Heat the oil in a large, nonstick skillet over medium-high heat. Add in mushrooms and cook, stirring occasionally, 4 to 5 min. Add in garlic, salt and nutmeg and cook, stirring, 1 minute.
- Add in broth, tomato sauce and lowfat milk and bring to a boil. Reduce heat, cover and simmer 10 min, or possibly till the mushrooms are tender. Stir in parsley and remove from heat.
- While mushrooms are cooking, bring a large pot of water to a boil. Cook linguine till hard-tender, about 9 to 11 min. Drain.
- Place linguine in a warmed serving bowl, and top with mushroom sauce. Add in grated Parmesan, if you like.
- Oyster mushrooms have a flavor, color and texture reminiscent of seafood.
- Diced, these mushrooms yield a sauce which resembles clam sauce in appearance.
- Sometimes those who are new to vegetarian cooking enjoy eating dishes which look familiar. The linguini, above, may put newcomers at ease. The delicious flavor, however, is bound to win.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 4 servings | |
| Calories 415 | |
| Calories from Fat 63 | 15% |
| Total Fat 7.26g | 9% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 691mg | 29% |
| Potassium 518mg | 15% |
| Total Carbs 70.11g | 19% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.91g | 4% |
| Protein 16.29g | 26% |
