*  Exported from  MasterCook  *
                            MUSHROOM BUTTERFLIES
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta                            Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4   lb           White mushrooms
      1/2   c            Coarsely chopped shallots
    2       t            Finely chopped garlic
    3       T            Extra-virgin olive oil
                         Freshly ground black pepper,
                         -to taste
      1/3   c            Coarsely chopped flat-leaf
    1       T            Coarsely chopped falt-leaf
    2       t            Finely grated lemon zest
   12       oz           Butterfly or bow-tie pasta,
                         Coarsely grated Parmesan
                         -cheese, for garnish (opt)
   For a delicate dinner or lunch pasta, try my mushroom sauce tossed
   with bow-tie or butterfly shapes. Try to use extra-virgin olive oil
   for flavor when cooking this dish, since there are so few
   ingredients. It’s not necessary to season the pasta with salt if
   using Parmesan cheese, as it’s a bit salty. And if you opt for the
   Parmesan, freshly grated is a must!
   1. Trim mushroom stems and wipe caps clean with a paper towel. Slice
   2. Toss mushrooms, shallots and garlic with oil in a large, heavy
   saucepan. Cook over medium-high heat, stirring, for 10 minutes. Season
   with pepper. Toss in 1/3 cup parsley and lemon zest. Cook 1 minute
   longer. Reserve, covered, on the stove.
   3. Shortly before serving, cook the pasta in boiling, salted water,
   stirring once, 6-8 minutes or until AL DENTE. Drain, reserving 2
   tablespoons of the cooking liquid. Toss pasta with mushrooms and
   reserved liquid; then toss with Parmesan and serve immediately, or
   serve the cheese alongside. Garnish with remaining tablespoon of
   chopped parsley.
   Per serving: 307 calories, 8 grams fat, no cholesterol.
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