Tuna & Mushroom Cream Over Pasta
Yield
4 servingsPrep
20 minCook
30 minReady
50 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
corn oil
|
|
| 4 | medium |
shallots
fine |
*
|
| 2 | cloves |
garlic
chopped fine |
|
| ½ | pound |
mushrooms, button
cut into 1/4inch slices |
|
| 1 | cup |
milk, skim, evaporated
|
|
| 1 | ounce |
Parmesan cheese
grated |
|
| 1 | each |
tuna, canned
broken into chunks |
*
|
| 2 | tablespoons |
italian parsley
finely chopped |
|
| 1 | tablespoon |
chives
chopped fine |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
pasta
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
corn oil
|
|
| 4 | medium |
shallots
fine |
*
|
| 2 | cloves |
garlic
chopped fine |
|
| 226.8 | g |
mushrooms, button
cut into 1/4inch slices |
|
| 237 | ml |
milk, skim, evaporated
|
|
| 28.9 | ml/g |
Parmesan cheese
grated |
|
| 1 | each |
tuna, canned
broken into chunks |
*
|
| 3E+1 | ml |
italian parsley
finely chopped |
|
| 15 | ml |
chives
chopped fine |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
pasta
|
*
|
Directions
In a large saucepan or skillet, heat the oil with the shallots and garlic over moderate heat.
When the vegetables sizzle, raise the heat to high and add the mushrooms, sauté them just until they begin to brown, approx 4 to 5 minutes.
Reduce the heat and add the evaporated milk.
Simmer briskly, stirring frequently to guard against boiling over, until the milk reduces by about a third, to a creamy consistency, approx 5 to 7 minutes.
Stir in the parmesan cheese and, as soon as it melts, fold in the tuna and herbs.
Simmer just until the tuna is heated through, then spoon over cooked pasta.
Season with black pepper to taste.
