Title: Portabella Mushrooms and Pasta
Categories:
Yield: 4 Servings

1 1/2 lb Mushroom, portabella
1/4 c Olive oil
3 Cloves garlic fresh; chopped
3 tb Parsley
1 ts Black pepper
1 lb Pasta, cooked

Rinse the portabella mushrooms well, drain, dry anbd cut off the stems. Cut
the mushrooms into thick strips an trhen into medium chunks. In a large
skillet, heat the oil and saute the garlic until golden brown. Add the
mushrooms and saute until well browned. Add the parsley, salt and pepper
and stir together. Serve over hot pasta.
Posted to EAT-L Digest 12 Aug 96

Date: Tue, 13 Aug 1996 06:13:05 EDT

From: erika metzieder <100627.3022@COMPUSERVE.COM>
NOTES : When cleaning mushrooms, first trim the stem ends and be sure to
wipe
the caps with a damp cloth or use a mushroom brush. Never run
mushrooms under
water, because you will destroy their texture.
482 calories, 73g carbohydrates, 11g protein, 18g fat, 3mg
cholesterol