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Author Topic: Mushroom Sketti  (Read 1930 times)
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« on: Wed Mar 06, 2013 04:26 PM »

If you like mushrooms, onions, and bacon you'll this. Be prepared though! It's loaded.

3 medium-large onions sliced
2 lbs white button mushrooms sliced
1 lb of bacon sliced width way into squares
3 teaspoons of dry parsley
1 teaspoon dry oregano
1 can chicken broth
1 tablespoon of corn starch
salt and pepper to taste
1 box spaghetti

Start spaghetti beforehand.

In large skillet, fry bacon pieces for about 5-7 mins until cooked but not crispy. Add onions, 1 & 1/2 teaspoons of dry parsley, and pinch of salt and pepper. Continue to cook until onions are soft and transparent. Remove from heat and place in separate bowl. Wipe your skillet clean and cook mushrooms, remaining parsley, and pinch of salt and pepper until only a thin layer of water from the mushrooms remains. Add bacon and onion mixture back in. Mix together 1/2 cup of chicken broth and cornstarch in a cup and pour over mixture (make sure there are no lumps left and corn does not settle). Stir together to thicken onion mixture, then add remaining chicken broth and oregano; stir again. Turn pan down to lowest setting and allow to simmer for 10 mins. Serve over spaghetti with freshly shredded parmession cheese.
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