Wild Mushroom Toss
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Unless you're an expert in selecting which mushrooms in the wild are safe to eat, rely on the ever-widening variety of mushrooms available in produce aisles for this pasta recipe.
Ingredients
- 12 ounces dried linguine or spaghetti
- 4 cups sliced fresh mushrooms (such as shiitake, morel, oyster, and/or cremini)
- 2 small red or green sweet peppers, cut into strips
- 1 medium onion, cut into thin wedges
- 1/4 cup butter or margarine
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon pepper
- Shaved or grated Parmesan cheese
- Cook linguine or spaghetti according to package directions; drain. Keep warm.
- Meanwhile, in a large skillet cook mushrooms, sweet peppers, and onion in hot butter or margarine until tender.
- Stir in seasoned salt and pepper. Toss with hot pasta. Top with cheese. Makes 6 servings.
- Prepare as directed above, except add 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed, along with vegetables.
- Prepare as directed above, except add 1/4 cup Madeira or dry sherry to vegetable mixture after cooking. Bring to boiling. Boil gently until sauce is reduced by half.
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