Contributed by (Recipe adapted from “Donogh.com” at www.donogh.com)

Ingredients

2 Tbs Olive oil
6 C Oyster Mushrooms, chopped
2 tsp Basil
1 Tbs Lemon juice or White wine
1 C plain Yogurt or light Sour cream
¼ C freshly grated Parmesan cheese
Salt and Pepper
Farfalle pasta (or pasta of your choice)

Instructions

Heat olive oil in a large frying pan. Add mushrooms and basil and cook for about 5 minutes, until mushrooms are soft. Add lemon juice or wine and bring to a boil. Reduce heat and stir in yogurt or sour cream. Heat through but do not boil. Stir in Parmesan cheese, and season with salt and pepper to taste. Meanwhile, cook farfalle pasta. Serve sauce over pasta, and top with additional Parmesan cheese. Makes 4 servings.

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