Very low in kilojoules, yet packed with meaty flavour, mushrooms also contain substances that may enhance the immune system and slow tumour growth. Cooking mushrooms breaks down their fibrous cell walls, making some of their nutrients more available to the body.
2 teaspoons vegetable oil
5 spring onions, thinly sliced
4 cloves garlic, crushed
250g fresh shiitake mushrooms, trimmed, halved and thinly sliced
500g button mushrooms, halved and thinly sliced
1 1/2 tablespoons plain flour
2 cups low-fat milk
1 teaspoon unsalted butter
1/4 cup grated Parmesan cheese
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Heat the oil in a large nonstick frying pan over moderate heat. Add the spring onions and garlic and sauté for 2 minutes. Add the shiitakes, cover and cook, stirring occasionally, for 5 minutes or until tender.
Add the button mushrooms and sprinkle with salt to taste. Cover and cook, stirring occasionally, for 5 minutes. Increase the heat to high, uncover and cook for 4 minutes or until the liquid has evaporated. Sprinkle with the flour, stirring until absorbed. Gradually add the milk and cook, stirring, for 5 minutes or until slightly thickened. Stir in pepper to taste.
Cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Drain well and transfer to a large serving bowl.
Add the sauce, butter and Parmesan to the hot pasta, tossing well to coat, then top with another grinding of pepper.
Used different ingredients.
I changed a few things in this recipe (only to suit the ingredients I had to work with). I used fresh field mushrooms that the kids and I collected this morning from the back paddock and I used 1 cup of light sour cream with 1/2 cup low fat milk for the sauce. I also realised that I did not have penne so used pasta bows instead. This recipe was absolutely delicious, thank you so much for positing it Janet!!!! - 29 Dec 2009