1 cup sliced oyster mushroom caps (about 3 1/2 ounces)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
3/4 cup fat-free, less-sodium chicken broth
1/4 cup dry vermouth or white wine
2 1/2 teaspoons bottled minced garlic
4 cups hot cooked farfalle (about 8 ounces uncooked bow tie pasta)
1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
4 teaspoons chopped fresh chives
How to Make It
Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add mushrooms, thyme, salt, and pepper; sauté 5 minutes. Stir in broth, vermouth, and garlic; reduce heat to medium-low, and cook 5 minutes.
Combine the mushroom mixture and the pasta in a large bowl, and toss well. Sprinkle each serving with cheese and chopped chives.
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