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Linguine With Exotic Mushrooms

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      Title: LINGUINE WITH EXOTIC MUSHROOMS
 Categories: Pasta, Meatless
      Yield: 2 Servings
 
      6 oz Linguine, uncooked
      4 oz Button mushrooms
      4 oz Wild mushrooms
           -(shiitake, cremini
           -or oyster)
      1 tb Butter or margarine
      2 tb Chopped fresh parsley
    1/4 c  Low-fat sour cream
    1/4 c  Skim milk
           Salt
           Freshly ground pepper
 
  Prepare pasta according to package directions. While pasta is
  cooking, wipe all the mushrooms clean with a paper towel. Trim the
  stem end from the mushrooms. (Remove all of the stems if you are
  using shiitakes.) Slice mushrooms 1/4-inch thick.
  
  Melt the butter or margarine over low heat in a large skillet with a
  tight-fitting lid. Add mushrooms and parsley, cover skillet and let
  mushrooms cook until they are completely tender and have released
  their liquid, about 15 minutes. Check the mushrooms once or twice
  during cooking to make sure they are not browning.
  
  Whisk the sour cream and milk in a small bowl until smooth. Just
  before draining the pasta, mix 1/4 cup of the pasta cooking water
  into the sour cream mixture.
  
  Drain the pasta and transfer it to the skillet. Add the sour cream
  mixture and heat to boiling. Add salt and pepper to taste. Boil
  together one minute, tossing pasta to coat with sauce and to evenly
  distribute mushrooms. Divide pasta between two plates, spooning extra
  sauce on top. Serve immediately.
  
  Each serving provides: 509 Calories; 18.3 g Protein; 92.5 g
  Carbohydrates; 8 g Fat; 16.1 mg Cholesterol; 104 mg Sodium. Calories
  from Fat: 20%
  
  Copyright National Pasta Association (http://www.ilovepasta.org)
  (Reprinted with permission)
 
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