Ingredients
- 1 tablespoon butter
- 1 teaspoon oil
- 2 large onions, chopped
- 1/4 pound shiitake mushrooms, sliced
- 1/4 pound oyster mushrooms, sliced
- 1/4 pound chanterelle mushrooms, sliced
- 1/4 pound morel mushrooms
- Juice from 1/2 lemon
- 1/2 teaspoon salt
- 1 teaspoon dried basil
- 1/2 pint nonfat sour cream
- 12 ounces cooked pasta, your favorite (I prefer angel hair)
- 1/3 to 1/2 cup nuts, chopped
Directions
In large nonstick frying pan, melt butter and oil. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve.
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By geistswoman
Bensalem, PA
on March 14, 2011
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I used a mixture of portabellas and shitake mushrooms and whole sour cream. Also used lots of fresh basil since this was all I had on hand. I added chicken and mixed with a basil garlic pasta. It was fabulous!
By ponderosa777_69...
Ft Valley, GA
on March 14, 2007
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This was easy to prepare and tasted good. Filling!
By sportykel23_7250608
Jax, FL
on February 18, 2007
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My boyfriend and I tried this dish and we both felt it was different than what we are accustomed to. We too had to substitute portabella mushrooms for chanterelle. We also added chicken so I'm not really sure if that added to or subtracted from the taste.
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