Onion & Mushroom Angel Hair
Angel hair pasta in a white and buttery sauce Just remember to cook them al dente!
Ingredients
- 1 1/2 cup(s) beef broth
- 1/8 cup(s) dry crepe mushroom
- 1/2 ounce(s) dried Chinese black mushrooms
- 1 tablespoon(s) butter
- 2 cup(s) button mushrooms, sliced thinly
- 1 cup(s) red onions
- 2 cloves garlic, minced
- 1 teaspoon(s) thyme
- 1 tablespoon(s) lemons, rind of, grated
- 8 ounce(s) angel hair pasta, cooked
Instructions
- In a 2-quart saucepan, bring the broth, crepes and black mushrooms to a boil over medium-high heat.
- Remove the pan from the heat and let the mixture stand for 20 minutes.
- In a 3-quart saucepan, melt the butter over medium heat.
- Add the button mushrooms, onions and garlic, and cook, stirring frequently, until the onions are tender, 4 to 5 minutes.
- Drain the crepes and the black mushrooms reserving the liquid.
- Add the drained mushrooms to the onion mixture and cook, stirring frequently, until they are tender, 10 to 15 minutes.
- Stir in the reserved liquid, thyme and lemon peel; cook for 2 minutes.
- Spoon over the hot pasta and toss Preparation: 50 minutes.
Nutrition
Calories: 1205.24kcalCarbohydrates: 207.64gProtein: 50.85gFat: 16.74gSaturated Fat: 7.85gCholesterol: 30.61mgSodium: 3211.78mgFiber: 20.13gSugar: 19.2g
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