Mushroom Pasta Provencal
page 119 in the book

1 sauté onion, parsley, and garlic in a little water over medium heat until onions are soft.
2 add mushrooms and vinegar and continue to sautÈ until mushrooms are soft.  Season to taste with salt and cayenne.  Add oil and stir.
3 sprinkle flour over vegetables and stir.  Add hot vegetable stock and stir until sauce thickens. Set aside
4 boil noodles until they reach the desired doneness (see note).   Drain and toss with sauce and garnish with red and yellow bell peppers if using.   Serve hot.

Note:  for a little additional flavor, cook the noodles in vegetable stock as well.


- 1 small onion, finely chopped
- 1/3 cup chopped fresh parsley
- 1 to 2 cloves garlic, minced
- 1 cup finely chopped mushrooms
- 1 tablespoon balsamic vinegar
- Salt
- Cayenne
- 1 tablespoon extra-virgin olive oil
- 1 to 1 1/2 tablespoons flour
- 1 cup hot vegetable stock
- 6 ounces bow-tie pasta
1/4 cup finely chopped red and yellow bell pepper for garnish (optional)


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