1 1/2 pounds Portabella mushroom
1/4 cup olive oil
3 cloves fresh garlic — chopped
3 tablespoons parsley
1 teaspoon black pepper
1 pound pasta — cooked
Rinse the portabella mushrooms well, drain, dry and cut off the stems.
Cut the mushrooms into thick strips an then into medium chunks. In a large skil let, heat the oil and saut?? the garlic until golden brown.
Add the mushrooms and saut?? until well browned. Add the parsley, salt an pepper and stir together. Serve over hot pasta.
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