Mushrooms and Pasta

Ingredients
3 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion (1 medium)
3 cloves garlic, minced
12 ounces fresh button mushrooms, halved or quartered (4-1/2 cups)
1 tablespoon snipped fresh thyme or 1 tsp. dried thyme, crushed
1/2 cup whipping cream
1/2 cup finely shredded Parmesan cheese (2 oz.)
3 cups hot cooked pasta
Snipped fresh parsley (optional)

Directions
1. In a large skillet heat butter and oil over medium heat. Add onion and garlic. Cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in mushrooms, thyme, 12 teaspoon salt, and 14 teaspoon ground black pepper. Cook 4 to 5 minutes more or until mushrooms are tender and lightly browned, stirring occasionally. Add cream. Bring just to boiling; reduce heat. Boil gently, uncovered, for 2 to 3 minutes or until thickened. Stir in cheese until melted.
2. To serve, place hot cooked pasta in serving bowl. Spoon mushroom sauce over pasta. Sprinkle with parsley. Makes 4 servings.

Nutrition Facts (Mushrooms and Pasta)
Servings Per Recipe 4,
Calories 425,
Protein (gm) 12,
Carbohydrate (gm) 36,
Fat, total (gm) 27,
Cholesterol (mg) 71,
Saturated fat (gm) 15,
Monosaturated fat (gm) 9,
Polyunsaturated fat (gm) 2,
Dietary Fiber, total (gm) 3,
Sugar, total (gm) 4,
Vitamin A (IU) 777,
Vitamin C (mg) 5,
Thiamin (mg) 0,
Riboflavin (mg) 1,
Niacin (mg) 5,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 28,
Cobalamin (Vit. B12) (µg) 0,
Sodium (mg) 539,
Potassium (mg) 380,
Calcium (DV %) 172,
Iron (DV %) 2,
Percent Daily Values are based on a 2,000 calorie diet