Mushroom Pasta Medley

• 6 ounces uncooked penne pasta
• 1 garlic clove, minced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 pound baby portobello mushrooms, sliced
• 2 ounces fresh oyster mushrooms, sliced
• 3 green onions, thinly sliced
• 1 cup reduced-sodium chicken broth or vegetable broth
• 2 tablespoons all-purpose flour
• 1/2 cup fat-free half-and-half
• 2 tablespoons sherry or additional broth
• 1 tablespoon shredded Parmesan cheese

1. Cook pasta according to package directions. Meanwhile, in a
2. coated with cooking spray, cook garlic in butter and oil for 1 minute. Add portobello mushrooms; cook for 3 minutes. Add oyster mushrooms and onions; cook 3-4 minutes longer or until mushrooms are almost tender.
3. Add broth. Bring to a boil; boil for 2 minutes. Combine the flour and half-and-half until smooth; stir into skillet. Add sherry or additional broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Drain the pasta and stir into mushroom mixture; heat through. Sprinkle with Parmesan cheese.

penne pasta, garlic, butter, olive oil, portobello mushrooms, oyster mushrooms, green onions, chicken broth, flour, sherry, parmesan cheese

Taken from www.tasteofhome.com/recipes/mushroom-pasta-medley/ (may not work)