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Summer Mushroom Spaghetti

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Submitted by jc rau

Summer Mushroom Spaghetti recipe

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

79
CUP ML BUTTER
79
CUP ML OLIVE OIL
3 3
CLOVES CLOVES GARLIC
peeled and minced
1 453.6
POUND G MUSHROOMS
sliced
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML OREGANO
dried
¼ 59
CUP ML PARSLEY LEAVES
minced
79
CUP ML RED WINE
dry *
½ 226.8
POUND G SPAGHETTI
thin, uncooked
1
X PARMESAN CHEESE
grated, (optional) *
1
X RED HOT CHILI PEPPER, DRIED
crushed, (optional) *

Directions

In a 10-inch skillet, over moderate heat, cook the butter, olive oil, and garlic for about 1 minute.

Do not brown the garlic. Add mushrooms and cook, turning often, until softened. About 5 minutes.

Sprinkle with salt, oregano and parsley.

Pour in wine. Stir well to heat wine; cover and keep warm off heat.

Meanwhile, break spaghetti strands in half and cook according to package directions.

Drain well. Add mushroom sauce to cooked thin spaghetti, and toss well.

Serve on warmed plates.

Accompany with Parmesan cheese and red peppers for those who want to sprinkle this over the top.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 218g (7.7 oz)
Amount per Serving
Calories 541 58% from fat
 % Daily Value *
Total Fat 35g 53%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 416mg 17%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 13%
Sugars g
Protein 23g
Vitamin A 16% Vitamin C 16%
Calcium 4% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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