Recipe - Shroom Pasta!

8 lg Shiitake mushrooms,
quartered
8 lg White mushrooms, quartered
1 md Vidalia onion, coarsely
chopped
1 lg Shallot, finely chopped
One half teaspoon Habeneros, finely chopped
4 Cloves garlic, minced or
pressed
2 Stalks scallions, chopped
for garnish
2 cup Nonfat skim milk
1 tablespoon Arrowroot
1 teaspoon Olive oil
1 teaspoon Basil, chopped
1 teaspoon Thyme, chopped
1 teaspoon Parsley, chopped
Or One fourth t each above herb,
dried
1 cup Nofat, lowsodium chicken
stock

Add to taste: Soy sauce, tobasco, garlic powder, salt, pepper, cappellini
for four, and chopped scallions.

In large skillet, saute mushrooms, onions (except scallions), peppers and
garlic in oil for 23 minutes. Mix a little milk and arrowroot, making a
paste. Stir in remaining milk and stock; simmer 5 minutes. Add all
remaining ingredients, cover and simmer 10 minutes. Meanwhile prepare
pasta. When pasta is al dente, serve sauce over pasta and sprinkle with
scallions.

Cookbook soon to be for sale at this web site (author's name wasn't there):
http://mushroom.shiitake.com/twinc/recipes/

Nutrition for one Calories 318; Saturated Fat .3 g; Total Fat 3.25
serving: g; % Calories From Fat 9%

Adapted for MC software by Brenda Adams and MC_Buster

Recipe by: Cosmic Shiitake Cookbook (see url below) Posted to MCRecipe
Digest V1 #568 by Brenda Adams adamsfmle@sprintmail.com on Apr 14, 1997