Cook pasta according to package directions. Reserve.
Cut each slice of portabella in three and remove shiitake stems. Reserve.
In a frying pan, heat 1 Tbsp. (15 mL) olive oil, cook garlic and shallots without browning, reserve.
In the same frying pan, melt 1 Tbsp. (15 mL) butter in 1 Tbsp. (15 mL) additional oil, sear mushrooms over high heat (except enoki mushrooms) about 1 to 2 minutes; deglaze with Marsala, reduce entirely.
Add drained pasta, garlic, shallots and remaining oil. Mix well. Adjust seasoning.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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