Italian dinner is quick, easy

September 11, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

FRESH MUSHROOMS AND tomatoes add extra punch to a delicious Italian dinner.

This economical, vegetarian recipe is from the Mushroom Council.

Here are some useful mushroom tips. Mushrooms can be kept fresh for several days if stored in the refrigerator. Keep in a paper bag -- not plastic. To clean, wipe mushrooms with a damp cloth or rinse quickly in cold water. Be sure not to soak them since they will absorb the liquid and become soggy.

Mushroom Pasta

2 tablespoons olive oil

1 pound mushrooms, halved

3 cloves garlic, minced

2/3 cup white wine

2 large tomatoes, cut into 3/4 -inch chunks

3/4 cup sliced green onions

1/2 cup packed Italian parsley and or basil leaves

Salt and cracked black pepper to taste

8 ounces pasta, such as penne, cooked al dente

Grated Parmesan cheese

Heat oil in large skillet over medium-high heat; saute mushrooms and garlic, tossing occasionally, four minutes. Add wine, bring to boil and reduce wine by half. Stir in tomatoes, onions, and herbs; heat just until hot. Remove from heat; season with salt and pepper. Serve over hot pasta; sprinkle with cheese, if desired.

Serves four.

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