2 Tbsp butter
12 oz baby bella mushrooms, cut into bite sized pieces
2 shallots, chopped
½ cup white wine
¾ tub (8 oz) lowfat cream cheese
1 cup lowfat sour cream
1 tsp dried thyme
2 tsp fresh ground pepper
1 tsp salt
Whole wheat egg noodles
Cook noodles according to package and have ready for the sauce. In a non-stick skillet, warm the butter over medium-high heat until it is melted and foamy. Add the shallots and cook until tender. Add the mushrooms and cook. The mushrooms will soak up all the butter – at this point, add the wine.
Cook the sauce until it’s hot and bubbly – do not boil. Salt to taste and then toss it with the cooked pasta. Enjoy!