Mushroom Pasta Pilaf
"I have made this for a few years. My family loves it. I got it from an old Taste of Home magazine. Easy and goes great with beef."
photo by CIndytc
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 small onion, chopped
- 1⁄4 cup butter
- 1 1⁄3 cups ring orzo pasta or 1 1/3 cups other small shell pasta, uncooked
- 1 (10 1/2 ounce) can beef consomme, undiluted
- 1 cup water
- 1 (7 ounce) can mushroom stems, and pieced undrained
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon soy sauce
- 1 dash pepper
directions
- In a large skillet, saute onion in butter until tender.
- Add remaining ingredients including dry pasta; bring to a boil.
- Reduce heat; cover and simmer for 20 minutes or until the pasta is tender and liquid in absorbed.
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Reviews
-
This is sooo good! I make mine with small ring pasta. It has such an addictive taste and texture. Goes great with a beef roast and it's nice to have a unique side to serve. -
Very easy and very good! I made a couple of changes-used fresh mushrooms that I sauteed briefly, and used chicken broth instead of beef consomme, since I was serving this with fish. But I will be making the beef version for sure! Made for Spring 2012 Pick a Chef game.
Tweaks
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Very easy and very good! I made a couple of changes-used fresh mushrooms that I sauteed briefly, and used chicken broth instead of beef consomme, since I was serving this with fish. But I will be making the beef version for sure! Made for Spring 2012 Pick a Chef game.
RECIPE SUBMITTED BY
CIndytc
United States
