Pasta with Oyster Mushrooms Recipe

6 servings

Ingredients:

16 ounces oyster mushrooms, separated into pieces

1-2 tablespoons minced garlic

4 tablespoons margarine or butter

2 tablespoons flour

2 cups fat-free milk

1/2 cup reduced-sodium vegetable broth

2 teaspoons lemon juice

1 cup chopped, seeded tomato

1/2 teaspoon each: salt, pepper

12 ounces fettuccine, cooked, warm

2 tablespoons grated parmesan cheese

Method:

Saute mushrooms and garlic in margarine in large skillet until soft, about 5 minutes. Stir in flour, cook 1 minute. Add milk, broth, and lemon juice, heat to boiling. Reduce heat and simmer, uncovered, until liquid is reduced to about 1 1/4 cups, about 10 minutes. Stir in tomato, salt and pepper. Spoon sauce over pasta, sprinkle with Parmesan Cheese.

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