1 tablespoon vegetable oil
1/2 pound fresh mushrooms, finely sliced
1 cup chopped onion
2 tablespoons minced fresh garlic
1 1/2 cups dry bread crumbs
3/4 cup chopped celery
3/4 cup chopped fresh mushrooms
1/2 cup chopped green bell pepper
1/4 cup fresh parsley
1/4 cup chopped fresh parsley
2 teaspoons dried thyme
salt to taste
1 cup diced celery
1/4 cup diced green bell pepper
1/2 cup chopped mushrooms
1/4 cup chopped red bell pepper
1 tablespoon chopped red onion
1 teaspoon soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt
Heat oil in a large skillet over medium heat. Add mushrooms, onion, garlic, bread crumbs and celery. Cook, stirring frequently, for about 5 minutes or until mushrooms are just tender.
Stir and saute celery mixture until well blended with mushrooms.
Stir mushrooms and mushrooms into egg white mixture. Return to a simmer. Reduce heat to low.
Stir in peppers, mushrooms, red pepper, red onion, parsley, thyme, salt, celery salt, pepper
Stir constantly until heat is just under 350 degrees F (175 degrees C).
Reduce heat to medium/low. Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.