Unless you're an expert in selecting which mushrooms in the wild are safe to eat, rely on the ever-widening variety of mushrooms available in produce aisles for this pasta recipe.




  • Cook linguine or spaghetti according to package directions; drain. Keep warm.

  • Meanwhile, in a large skillet cook mushrooms, sweet peppers, and onion in hot butter or margarine until tender.

  • Stir in seasoned salt and pepper. Toss with hot pasta. Top with cheese. Makes 6 servings.

Tarragon Mushroom Toss:

Prepare as directed above, except add 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed, along with vegetables.

Madeira Mushroom Toss:

Prepare as directed above, except add 1/4 cup Madeira or dry sherry to vegetable mixture after cooking. Bring to boiling. Boil gently until sauce is reduced by half.

Nutrition Facts

351 calories; 10 g total fat; 23 mg cholesterol; 168 mg sodium. 59 g carbohydrates; 10 g protein;