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| 1 1/2 cups |
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beef broth |
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| 1 oz |
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dry crepe mushroom |
|
| 1/2 oz |
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dry shitake mushroom |
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| 1 Tbs |
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margarine |
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| 2 cups |
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button mushrooms, sliced thinly |
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| 1 cup |
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red onion |
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| 2 |
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cloves garlic, minced |
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| 1 tsp |
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thyme |
|
| 1 Tbs |
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lemon peel, grated |
|
| 8 oz |
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WW angel hair pasta, cooked |
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| In a 2-quart saucepan, bring the broth, crepes and shiitakes to a boil over medium-high heat. Remove the pan from the heat and let the mixture stand for 20 minutes. In a 3-quart saucepan, melt the margarine over medium heat. Add the button mushrooms, onions and garlic, and cook, stirring frequently, until the onions are tender, 4 to 5 minutes. Drain the crepes and shiitakes, reserving the liquid. Add the drained mushrooms to the onion mixture and cook, stirring frequently, until they are tender, 10 to 15 minutes. Stir in the reserved liquid, thyme and lemon peel; cook for 2 minutes. Spoon over the hot pasta and toss. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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