So today at the market I saw these strange fungi labeled "oyster mushrooms," and they peaked my interest enough to get my dad to buy them! (Once again, thank you for your financial aid dad!) I was in the mood for alfredo but not in the mood for all the extra calories so I decided to make my own body-friendly version of the stuff. With less than 100 calories for 1/2 a cup of sauce versus the regular count of 500 calories, you can eat this with a good feeling. The nuttyness of the mushrooms is really brought out in the sauce which flavors the pasta wonderfully! I would suggest a whole wheat pasta to go along with this dish as it compliments the mushroom taste very well. Hope you enjoy this one; my parents really did!
White Wine Mushroom Alfredo
Ingredients:
2 cups fat-free milk
2 tablespoons olive oil
1 small onion, diced
1 1/2 cups sliced fresh mushrooms
2 tablespoons whole wheat flour
1 tablespoon chopped chives
Ground black pepper and salt, to taste
1 tablespoon white wine
Preparation:
- In a small saucepan over low heat, warm the milk.
- Prepare whole wheat pasta.
- Meanwhile, in a nonstick skillet, heat the olive oil over medium heat.
- Add the onions and saute for about 3 minutes. Add the sliced mushrooms and saute another 4 minutes.
- Stir in the flour and continue to cook another 2 to 3 minutes.
- Whisk in the warmed milk. Continue to cook. Stir consistently until thickened, about 3 minutes.
- Add chives, pepper, salt, and wine, if desired. Keep the mushroom sauce warmed over low heat until served over pasta.
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