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“This is great 'company's coming' food,” Erika writes from her home in Monroe, Michigan. For added color, she suggests substituting asparagus for half of the mushrooms.
This recipe is:
Quick
Nutritional Facts 3/4 cup equals 262 calories, 11 g fat (7 g saturated fat), 30 mg cholesterol, 467 mg sodium, 27 g carbohydrate, 3 g fiber, 11 g protein.
Originally published as Mushroom Feta Pasta in Simple & Delicious July/August 2008, p25
The History of FetaFETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.
FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.
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