Mushroom Pasta 1-2-3


4 to 5 plum tomatoes     2- (8-ounce) packages fresh sliced mushrooms

3 garlic cloves, minced              3 tablespoons olive oil

2/3 cup dry white wine                ¾ cup sliced green onions

½  cup firmly packed fresh basil leaves              ¾  teaspoon salt

¾  teaspoon cracked pepper                   8 ounces spaghetti, cooked

¼ cup grated Parmesan cheese


Cut plum tomatoes into chunks and set aside.  Sauté mushrooms and garlic in hot oil in a large skillet 4 minutes or until tender. Add wine, and bring to a boil; boil, stirring occasionally, 6 minutes or until mixture is reduced by half.  Stir in tomato chunks, sliced green onions, and next three ingredients; cook stirring occasionally, just until thoroughly heated. Spoon over cooked spaghetti, and sprinkle with Parmesan cheese. Yield: 4 servings.      Elizbeth Schmidt, Deltona, Fl. (So. Living)

Aug 97