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atomic rose

Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
Dijon Mushroom Pasta
      07/12/04 02:27 PM

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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* Dijon Mushroom Pasta atomic rose 07/12/04 02:27 PM
. * Calories For The Dijon Mushroom Sauce ONLY Shell Marr   07/12/04 04:44 PM
. * Re: Calories For The Dijon Mushroom Sauce ONLY atomic rose   07/12/04 05:21 PM

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