Tuna and Mushroom Cream Over Pasta
2 tb Corn oil 4 md Shallots, chopped fine 2 md Garlic cloves, chopped fine 1/2 lb Button mushrooms, cut into -1/4-inch slices 1 c Evaporated nonfat milk 1 oz Grated parmesan cheese...
Ingredients
- 2tbsp corn oil
- 4medium shallots, chopped fine
- 2medium garlic cloves, chopped fine
- 1/2lbbutton mushrooms, cut into
- 1ozgrated parmesan cheese
- 1can white tuna in spring water,
Directions
- 1
2 tb Corn oil 4 md Shallots, chopped fine 2 md Garlic cloves, chopped fine 1/2 lb Button mushrooms, cut into -1/4-inch slices 1 c Evaporated
- 2
When the vegetables sizzle, raise the heat to high and add the mushrooms, sauteing just until they begin to brown, 4 to 5 minutes
- 3
Reduce the heat and add the evaporated milk
- 4
Simmer briskly, stirring frequently to guard against boiling over, until the milk reduces by about a third, to a creamy consistency, 5 to 7
- 5
Stir in the parmesan cheese and, as soon as it melts, fold in the tuna and herbs
- 6
Simmer just until the tuna is heated through, then spoon over cooked pasta
- 7
Season with black pepper to taste.