Guest guest Posted February 2, 2000 Report Share Posted February 2, 2000 LINGUINE WITH MUSHROOM AND GARLIC CREAM SAUCE 3TB.- BUTTER 8 OZS. -MUSHROOMS- SLICED 3 CLOVES - GARLIC- MINCED 1/2TS.- DRIED ROSEMARY 1/2 CUP- WHIPPING CREAM 40ZS. - DRIED LINGUINE 2OZS. - BEL PAESE CHEESE - CUT INTO SMALL CUBES SALT AND PEPPER TO TASTE CHOPPED PARSLEY MELT BUTTER IN HEAVY LARGE SKILLET,OVER MED. - LOW HEAT. ADD MUSHROOMS GARLIC AND ROSEMARY. COOK UNTIL MUSHROOMS ARE TENDER ABOUT 5 MINUTES. ADD REMAINING INGREDIENTS AND BRING TO A BOIL OVER LOW HEAT UNTIL THICKENED AND CHEESE HAS MELTED. COOK PASTA AS DIRECTED ON THE PACKAGE,DRAIN AND POUR SAUCE OVER IT AND GARNISH WITH PARSLEY. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.