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Ingredients:
12 oz Fasolino's Linguine #11
1 cup button mushrooms
1 cup shiitake or oyster mushrooms
1 tbsp butter or margarine
1/4 cup chopped fresh parsley
1/2 cup low fat sour cream
1/2 cup skim milk
salt and pepper to taste
Directions:
Prepare linguine according to package. While pasta is cooking, clean mushrooms and trim stems (remove all shiitake stems).
Melt butter over low heat in a large skillet with a tight fitting lid. Add mushrooms and parsley. Cover skillet tightly and let mushrooms cook slowly until they are completely tender and liquid is released. Stir several times to make sure that mushrooms are not browning.
Stir sour cream and milk in small bowl until smooth. Before draining pasta, add 1/4 cup of the cooking water to the sour cream mixture.
Drain pasta and transfer it to the skillet with the mushrooms. Add the sour cream mixture and heat to boiling. Salt and pepper to taster. Simmer one minute. Toss to distribute sauce. Divide between 4 plates.
Serves 8
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