Mushroom Butterflies

Yields:	6 servings
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	Preparation	10 minutes
	Cooking	35 minutes
	Ready In	45 minutes

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Ingredients

1 1/4	pounds	mushrooms
1/2	cup	shallots	chopped
2	teaspoons	garlic	chopped
3	tablespoons	olive oil, extra-virgin
1/3	cup	parsley leaves	chopped
2	teaspoons	lemon zest	grated
12	ounces	pasta, bow-tie

Directions

Trim mushroom stems and wipe caps clean with a paper towel.

Slice lengthwise.

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.

Shortly before serving, cook the pasta in boiling, salted water, 6-8 minutes.

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.

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Member Review

Singapore Stir-Fried Rice Stick Noodles

IGNORE RATING--I COULDN'T ADD COMMENTS WITHOUT ONE! The steps of the recipe include two ingredients which are not listed at the top. They are sliced ginger (2 slices) and curry powder (1-2 tablespoons) . If someone wants to make the recipe they need to know about the amounts.

Reviewed by scott418