• Appetizers
• Mushroom Shish Kabobs
• Taco Stuffed Mushrooms
• Salads
• Garden Salad Bowl
• Oriental Noodle & Mushroom
• Mushroom Stir-Fry Salad
• Soups
• Mushroom Barley Soup
• Cream of Portabella Soup
• Entreés
• Mushroom Hamburger Dijon
• Pakistani Style Pita
• Mushroom Fettucine
• Sauces
• Mushroom Wine Steak Sauce
• Mushroom Caesar Sauce
• Mushroom Spaghetti Sauce
• Side Dishes
• Baked Potato with Mushrooms
• Mixed Mushroom Noodle Bowl

• 2 tablespoons olive oil
• 1 cup onion, sliced
• 1 pound (about 5 cups) fresh white mushrooms, sliced
• 1 teaspoon minced garlic
• 1 jar (7 ounces) roasted red peppers, drained and chopped
• ¼ teaspoon salt
• 1/8 teaspoon black pepper, ground
• 1½ cups small Caesar or Italian flavored croutons
• 1/3 cup Parmesan cheese, grated
• 8 ounces linguini

Fill a large saucepan with salted water; bring to a boil. Add linguine; cook until pasta is firm-tender, about 10 minutes. Drain, reserving ½ cup cooking liquid; set aside. Transfer pasta to a large serving bowl; cover to keep warm.
Meanwhile, in a large skillet over medium-high heat, heat olive oil until hot. Add onion; cook, stirring occasionally, until crisp-tender, about 5 minutes. Reduce heat to medium; add mushrooms and garlic; cook, stirring occasionally, until mushrooms are tender and just release their liquid, about 6 minutes. Stir in roasted red peppers, salt and black pepper; cook until heated through, about 1 minute. Add the reserved cooking liquid; pour over linguine. Stir in croutons and Parmesan cheese.
Serve immediately.
Serves 4.