Orrechiette With Broccoli Rabe, White Beans, And Mushrooms 2 Portobello mushrooms; up to 3 -OR- 7 Crimini mushrooms; up to 8 Garlic Broccoli rabe Vegetable broth Cannelini (white) beans Orrechiette pasta; or your choice Red wine Red pepper Saute cut mushrooms in vegetable broth and wine, approximately 10 minutes. Add fresh garlic to taste, I used 2 cloves. When mushrooms are cooked add more broth and broccoli rabe. Cover and steam until wilted. Add white beans and red pepper to taste. Add pasta and serve! Variation: I've been experimenting with using non-fat yogurt as a base for sauces. I used a hand mixer and whipped up the yogurt, a clove of garlic, mustard, and red pepper. The consistency was great and I added it to the sauce to thicken. But... it can also be used for a salad dressing (add pureed roasted pepper) or as a pasta sauce on its own, just experiment with other flavors. I may try miso and ginger. From: Janine Memon Date: Tue, 19 Apr 94 15:00:42 EDT