Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              small  onion -- minced
  1              clove  garlic -- minced
  10            ounces  small mushrooms -- thinly sliced
  2        tablespoons  butter
  1         tablespoon  olive oil
  2          teaspoons  fresh parsley -- chopped
  1         tablespoon  flour
  6        tablespoons  chicken broth or stock
                        salt and black pepper -- to taste
                        choice of pasta & amount desired
  1         tablespoon  butter

Preparation:

Peel and mince onion and garlic. Wipe mushrooms with a damp paper towel or cloth, trim base of stems, and cut caps and stems into thin slices. Heat the butter and olive oil in a saucepan and cook the onion, garlic, and parsley over low heat until soft. Sprinkle in the flour, then stir in the mushrooms, 4 tablespoons of the broth, and salt and pepper to taste. Simmer until the mushrooms are soft. There should be enough liquid to make a slightly thickened sauce, but if there is not enough, add the remaining 2 tablespoons broth. Keep the sauce warm. Cook desired amount of pasta in salted water, drain and turn into a warmed bowl. Add 1 tablespoon of butter and toss to coat the strands with butter. Spoon the sauce on top and toss again. Serve as a first course.

Nutritional Information:

125 Calories (kcal); 12g Total Fat; (84% calories from fat); 1g Protein; 4g Carbohydrate; 23mg Cholesterol; 89mg Sodium