Fettuccine with mushroom sauce

Fettuccine with mushroom sauce. Use portabella mushrooms in this dish. Photo Courtesy/NEWS CANADA

2 tsp non-hydrogenated margarine

1 3/4 cups sliced portabella mushrooms

3 tbsp one per cent milk

1/2 cup fat-free sour cream

10 oz (284 ml) can undiluted light cream of mushroom soup

1/4 cup light creamy caesar salad dressing

1/4 cup grated parmesan cheese

1 tsp dried basil leaves (or use fresh)

Dash fresh ground pepper

Dash ground nutmeg (optional)

2 tbsp chopped fresh parsley (optional)

Cook pasta according to directions.

Melt margarine in a large saucepan over medium heat. Add the mushrooms, stir until lightly browned.

Add soup, milk and parmesan cheese. Whisk until the sauce is smooth, about two to three minutes.

Reduce the heat to medium-low; stir in the salad dressing, sour cream, basil and nutmeg.

When the noodles are cooked, drain well and immediately toss with the sauce to evenly coat.

Sprinkle with parsley.

Heart-healthy tips

* Add 1/2 cup cooked flaked salmon or add sauteed red, orange and yellow peppers.

* Use whole wheat noodles to provide a source of fibre.

~ Recipe courtesy of News Canada

Creamy mushroom potatosotto

2 tbsp butter

4 cups exotic mushrooms (such as cremini, oyster or shiitake)

1 onion, finely chopped

2 cloves garlic, minced

4 potatoes, peeled and diced

1/2 cup dry white wine

3 cups vegetable stock

3/4 cup shredded Asiago cheese

2 tbsp chopped fresh basil

In large shallow saucepan, melt butter over medium heat. Cook, mushrooms, onion and garlic for about eight minutes or until liquid evaporates from mushrooms.

Add potatoes and cook, stirring for one minute to coat well. Add wine and stir cooking until evaporated.

Using a ladle, pour in about 1 cup of the stock; increase heat to just above medium, but not quite medium high. Cover and cook for about eight minutes, stirring occasionally until most of the stock is evaporated.

Uncover and cook, stirring for about 15 minutes using as much of the stock as necessary.

Cook until potatoes are tender, remove from heat. Stir in cheese and basil until melted and smooth.

~ Recipe courtesy of www.OntarioPotatoes.ca and News Canada