Recipe - Portobello Farfalle

2 tablespoon Extra Virgin Olive Oil
1 teaspoon Minced Garlic
3 Portobello Mushrooms( minced )
6 Button Mushrooms( minced )
4 Sundried Tomatoes *
1 tablespoon All Purpose Flour
1/8 cup Freshly Grated Parm Cheese
One half cup Skim Milk
1/3 cup Champagne **
3 ounce Dried Farfalle Pasta ***

* Soak the Sundried Tomatoes in boiled water for 10 min untill soft.
Dice them.

** White wine can be substited for the champagne with equal success or
you may prefer to use no alcohol at all. In such a case, chicken
broth will do.

***Farfalle Pasta is the little bow tie or butterfly shaped past "if you
will." However, feel free to experiment and use any pasta shape that
pleases you.

1 In a skillet over medium heat, heat the oil. Add the garlic and cook,
stirring for 1 minute. Add both the mushrooms and tomatoes. Continue
to cook, stirring until the mushrooms are cooked, about 3 to 5 minutes.

2 Sprinkle the flour and cheese over the mushrooms, stirring to prevent
clumping. Add the milk and champagne and continue cooking untill sauce
thickens, about 3 to 5 minutes. SERVE OVER PASTA

Posted to MMRecipes Digest V4 #2 by "Sharon Wills" willsfam@vaxxine.com
on Jan 1, 1999