Pasta with Wild Mushroom Sauce

Total time: 25 minutes
     A simple sauce, but using fresh, autumnal wild mushrooms elevates this to something for the most discriminating gourmet.  It's also good with regular button or cremini mushrooms.

 Ingredients:

• 3/4 cup uncooked pasta, 68gr, 2.4oz whole wheat penne
• 1 tbs olive oil, 13.5gr, .48oz
• 1 1/2 cup finely chopped wild mushrooms, 100gr, 3.5oz
• 1 onion, 110gr, 3.9oz
• 2 garlic cloves, minced, 8gr, .28oz
• 1/2 tsp paprika
• 1/3 cup beef stock, 75gr, 2.6oz
• 1 tbs tomato paste, 15gr, .53oz

 Instructions:

• Cook pasta according to package instructions.  Drain. 
• Finely chop onion, garlic and mushrooms.
• Heat oil in nonstick skillet over medium heat.  Add paprika and sauté briefly.
• Add onion and sauté until tender, about 7 minutes.
• Add garlic and mushrooms and sauté until everything is well-cooked, another 7 - 8 minutes.
• Add stock and tomato paste, stir well.  Simmer, uncovered until sauce is thickened.
• Add drained pasta, toss well to combine and serve.

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Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:  442 / 221 Total Carbohydrates:  64 / 32           Dietary Fiber: 8 / 4 Total Fat:  16 / 8          Saturated Fat: 3 / 1.5 Cholesterol:  0 / 0 Protein:  14 / 7 Calcium:  78 / 39 Sodium:   372 / 186

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/