Farfalle with Wild Mushrooms

If you didn't already know, I LOVE mushrooms.  Not the white button ones.  I LOVE the "wild" ones.  Oysters, chanterelles, morels, trumpets... ahhhh, they make me happy.

You can use pretty much any kind of mushrooms you like in this recipe. Today I used oysters and king oysters.  And while many exotic mushrooms were once wild, most of them are now cultivated, so I use the term "wild" loosely.

Farfalle with Wild Mushrooms
Adapted from this recipe.

Ingredients:

• 1/2 pound dry whole wheat farfalle
• 2 tablespoons Smart Balance
• 2 tablespoons olive oil
• 1 pound wild mushrooms, cleaned and sliced
• water
• 1 large clove garlic, minced
• Tastefully Simple Seasoned Salt
• freshly ground black pepper
• 1/2 cup non-fat milk
• few tablespoons fresh chives, chopped
• few tablespoons fresh parsley, chopped
• a couple teaspoons lemon zest
• a squirt of fresh lemon juice

Directions:

• Prepare farfalle to al dente, per instructions on the package.  Drain and set aside.
• In a large skillet, melt the Smart Balance with the olive oil.
• Add the mushrooms, garlic, TSSS and black pepper to taste.  Sauté until mushrooms are tender, adding water a little at a time as necessary to keep the shrooms from drying out.
• Add milk and bring to a boil.
• Add cooked pasta to the mushrooms and combine.
• Add chives, parsley, lemon zest and lemon juice and toss to coat.
• Serve immediately.