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LINGUINI WITH MUSHROOMS
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4 ounces linguini, broken in thirds (2 cups cooked)
1 clove garlic, minced
1 cup thinly-sliced carrots
2 tablespoons butter or margarine
1 pound fresh Mushrooms, cleaned and sliced
1 teaspoon all purpose flour
½ teaspoon onion salt
¼ teaspoon Italian herb seasoning
Dash pepper
3 tablespoons grated Parmesan cheese
Snipped parsley
Cook linguini according to package directions. Drain. Meanwhile, sauté garlic and carrots in butter over high heat about 3 minutes. Add Mushrooms. Sauté about 3 minutes more or just until liquid begins to form.
Combine flour, onion salt, Italian seasoning and pepper. Sprinkle over Mushrooms. Continue to heat and stir until part of liquid has evaporated and Mushrooms are coated with a thin sauce. Add linguini. Sprinkle with Parmesan cheese toss. Sprinkle with snipped parsley. Serve immediately.
Makes 6 cups.