ready in: under 30 minutes
recipe id: 100589
cook method: stovetop
8 ounces spaghetti or thin spaghetti, uncooked
1 can (14.75 ounce size) salmon
1 tablespoon margarine or butter
1 package (8 ounce size) sliced mushrooms
2 cans (4 ounce size) sliced mushrooms, drained
2 cloves garlic, minced
1 teaspoon bottled minced garlic
2 tablespoons dry sherry (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons flour
2/3 cup canned evaporated skim milk or milk
1/4 cup thinly sliced green onions or chives
1/4 cup grated Parmesan cheese
Cook spaghetti according to package directions.
Meanwhile, drain salmon, reserving liquid. Break salmon into chunks; set aside.
Melt margarine in a large nonstick skillet over medium-high heat. Add mushrooms and garlic; cook 5 minutes, stirring occasionally. Add sherry, if desired, and sprinkle with salt and pepper. Add flour; cook 1 minute, stirring constantly.
Add milk and reserved salmon liquid; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in salmon and green onions; heat through.
Drain spaghetti; arrange on serving plates. Top with salmon mixture and cheese.
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