Mushrooms Florentine

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* Exported from MasterCook *

 

Mushrooms Florentine

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Pasta:

10 ounces uncooked penne rigate, or mostaccioli or

similar pasta shape, preferably rodged

Sauce:

3/4 pound fresh mushrooms -- sliced (preferably large)

1 medium onion -- chopped

1 small garlic clove -- minced

1/4 cup vegetable broth

2 teaspoons non-diet tub-style canola margarine or

corn oil margarine

2 tablespoons white flour

2 1/4 cups 1% milk -- divided

1/4 cup dry sherry

2 teaspoons lemon juice

1 teaspoon dried basil leaves

1 teaspoon dried thyme leaves

1/2 teaspoon dry mustard

1/4 teaspoon salt -- (optional)

1/4 teaspoon white pepper

1 package frozen chopped spinach -- (10-oz.) thawed and well

drained

2 ounces grated Parmesan cheese -- (1/2 cup)

Garnish:

red bell pepper strips -- (optional)

 

Serves 4 to 5

Here's a pleasing medley of mushrooms, spinach, and Parmesan stirred

together in a creamy sauce and mixed with pasta.

 

 

Pasta: Cook pasta according to package directions. Rinse and drain well in

colander. Set aside,

 

Sauce: In large non-stick skillet, combine mushrooms, onion, garlic, broth,

and margarine. Cook over medium heat, stirring frequently, 6 or 7 minutes or

until onion is very tender.

 

Add flour to skillet, and stir to make a smooth paste. Gradually add 13/4

cups milk, stirring constantly to make sure mixture remains smooth. Simmer 4

or 5 minutes longer, stirring frequently, until sauce tl-dckens.

 

Stir in remaining milk, sherry, lemon juice, basil, thyme, mustard, salt, if

desired, and pepper. Stir in spinach and cook an additional 3 or 4 minutes.

Stir in Parmesan cheese.

 

Transfer pasta to 3-qt. casserole. Stir in sauce.

 

Garnish with sweet red pepper, if desired.

 

Nutritional Data (based on 5 servings)

 

PER SERVING EXCHANGES

Calories: 378 Milk: 0.5

Fat (gm): 8.4 Veg.: 2.0

Sat. fat (gm): 3.5 Fruit: 0.0

Cholesterol (mg): 62 Bread: 3.0

Sodium (mg): 366 Meat: 0.0

Protein (gm): 21 Fat: 1.5

 

Carbohydrate (gm): 56

% Calories from fat: 20

 

Source:

" Skinny One-Pot Meals by Ruth Glick [iSBN 0-940625-75-X] "

 

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Per Serving (excluding unknown items): 225 Calories; 7g Fat (27.6% calories

from fat); 17g Protein; 23g Carbohydrate; 5g Dietary Fiber; 17mg

Cholesterol; 658mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2

Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat.

 

NOTES : Original recipe calls for defatted chicken broth

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0