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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 405.7
  • Total Fat: 17.8 g
  • Cholesterol: 26.8 mg
  • Sodium: 129.4 mg
  • Total Carbs: 53.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 11.9 g

View full nutritional breakdown of mushroom-garlic linguine calories by ingredient
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mushroom-garlic linguine

Submitted by: MAXINESF

Introduction

healthy energy!!! fresh sauteed mushroom in a homemade garlic-"butter" sauce gives pasta a passport to delicious!! healthy energy!!! fresh sauteed mushroom in a homemade garlic-"butter" sauce gives pasta a passport to delicious!!
Number of Servings: 2

Ingredients

    4 oz. linguine pasta ( cooked al dente)
    2 tbsp. fresh cilantro
    2 tbsp. fresh corriander leaves (in Puerto Rico we call it "recao")
    8 cloves garlic, peeled and sliced
    2 cups fresh mushrooms sliced(6-8 button mushrooms)
    1 cup sliced onion
    2 thin slices of butter( 1 pat)
    3 tbsp. white vinager
    2 tbsp extra virgin olive oil
    2 tsp. parmesan cheese

Directions

Heat large skillet and add olive oil.
When the oil starts to sizzle add garlic, 1tbsp.cilantro, 1tbsp. corriander leaves.
Stir and place heat to medium, once garlic is slightly translucent(it gets really shiny) add mushrooms, onions, salt and pepper to taste(don't use too much salt, remember you will be adding butter and parmesan).
Cook for 3 minutes then add vinanger and 1 slice of butter(it will tenderize the mushrooms and help them absorb more flavor)
Cook 5 more minutes (or until desired tenderness) on medium to low.
Gradually add pasta, butter and remaining herbs to skillet, mix and stir well, incorporating all the ingredient together.
(if you skillet is too small, you can use a larger pan o pot,maybe the one you cooked the pasta in, heat it, and mix all the ingredients there over medium-low heat). plate and sprinkle over with parmesan cheese. Enjoy!!!

Serving Size: makes 2 LARGE portions






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