Linguine With Wild Mushroom Sauce

2 Tbs olive oil
2 Tbs dried minced onion
2 cloves garlic, minced
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
8 oz small white mushrooms, quartered (2 1/2 cups)
3 oz shiitake mushrooms, stemmed and sliced (1 1/4 cups)
2 Tbs flour
1 cup vegetable broth
salt and freshly ground black pepper to taste
1/2 cup finely chopped parsley
3/4 lb cooked linguine

1) In large skillet, heat oil over medium heat. Add onion and garlic and cook for one minutes. Add bell peppers and mushrooms. Cover and cook 3 to 4 minutes. Add flour and cook, stirring constantly, 1 minute. Stir in broth until well blended. Cover and cook over medium-low heat for 5 minutes. Season to taste with salt and pepper. Remove from heat and stir in parsley. Toss pasta with mushroom mixtures. Serve right away.

Review: Oops, I somehow didn't see the red bell pepper until I started typing this out. Although, it was just fine with just the green bell pepper. It was a bit bland, so I once again added Parmesan cheese. Mmmm, even better.