Ingredients
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16 ounces oyster mushrooms
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1 -2 tablespoon minced garlic
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4 tablespoons butter
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2 tablespoons flour
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2 cups milk
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1/2 cup chicken broth or 1/2 cup vegetable broth
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2 teaspoons lemon juice
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1/2 teaspoon salt
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1/2 teaspoon pepper
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12 ounces fettuccine, cooked, warm
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2 tablespoons grated parmesan cheese
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1 cup chopped tomato
Instructions
- Separate oyster mushrooms into pieces. Saute mushrooms and garli in butter in a large skillet until soft, about 5 minutes.
- Stir in flour. Cook 1 minute.
- Add milk, broth, and lemon juice to skillet; heat to boiling.
- Reduce heat and simmer, uncovered, until liquid is reduced by half.
- Stir in tomato, salt and pepper; cook over medium heat until hot.
- Spoon over pasta and top with cheese.