Dijon Mushroom Pasta
#89126 - 07/12/04 02:27 PM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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3 cups sliced mushrooms
1 cup chopped onion
1/2 tsp crushed black peppercorns
1 cup vegetable broth
1/2 cup evaporated skim milk (I'm using soy milk)
1 tbsp flour
2 tbsp sherry or white wine
1 tbsp Dijon mustard
2 cups hot cooked pasta
Saute mushrooms, onions, and peppercorns till veggies are tender, 4-5 minutes. Stir in broth, bring to boil. Reduce heat, cover, and simmer 20 minutes. Stir together milk and flour, add to skillet, and cook until thickened, then cook 2 minutes longer. Stir in sherry and mustard, and serve over hot pasta. Serves 2.
This has a reasonably heavy mustard flavor. If you're not the biggest fan of dijon mustard, consider decreasing the mustard to taste, and adding herbs as desired. When I make it tonight, for example, I'm going to decrease the mustard to 1tsp, and season it with thyme and rosemary.
(As a side note, this recipe is totally saving my butt tonight. The boyfriend won't eat pasta, and there isn't enough chicken for the 2 of us, so I'm making the sauce, and he can have it with his chicken, and I can have it with my pasta. Voila! I bet it would be tasty over other veggies or potatoes, too.)
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Hey, you know me... I need to know the calories 
So, for JUST THE SAUCE (using soy milk) would be 255 calories = 127.50 per serving.
Then you can add it to whatever you like..... chicken, shrimp, pasta, rice, potato, veggies....etc.
SOUNDS YUMMERS!!
Thanks Casey 
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Edited by Shell Marr (07/13/04 08:15 AM)
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Haha! I know... I post the calories, etc whenever I have them handy. Is there a particular program you use for the calculations? I'm not calorie-counting, but it's a useful thing to have.
I'll also add that the sauce does benefit from a little tinkering. I found that adding thyme was a good call, as well as a little salt. Adam didn't care for it much at all. *shrug* It's kind of an odd sauce, but I like it!
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