Instructions: 1. Cook pasta according to package directions. Drain. Keep warm.

2. Meanwhile, in 12-inch nonstick skillet melt 2 teaspoons garlic butter until sizzling; add half of mushrooms. Cook over medium-high heat, stirring occasionally, until browned (5 to 6 minutes). Remove from skillet. Keep warm.

3. Add 1 teaspoon garlic butter and remaining mushrooms to skillet. Continue cooking until browned (5 to 6 minutes). Remove from skillet.

4. Place pasta on serving platter; top with mushrooms. Cover; keep warm.

5. To same skillet, add wine. Cook over medium-high heat, scraping skillet often, until mixture just comes to a boil (1 to 2 minutes). Add 2 tablespoons garlic butter and salt. Continue cooking, stirring occasionally, until butter is melted (1 to 2 minutes).

6. Spoon butter mixture over mushrooms. Sprinkle with parsley and pepper.

Preparation Time: 20 minutes

Cooking Time: 11 minutes

PORTOBELLO MUSHROOMS are essentially a variation of fully matured white mushrooms. Their rich flavor is due to the naturally-occurring moisture that evaporates from the mushroom as it grows. This is also the reason for the portobellos meaty texture.

In the early 1980s, growers of the large portobello mushroom had little success selling their unique product. When a marketing plan was devised and the public was educated about the portobellos flavor and meat-like consistency, consumers began appreciating this mushroom for the delicacy it is.

Description: "Dense, hearty portobello mushrooms get an upscale treatment when cooked in garlic butter and wine sauce."

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