Fusilli With Assorted Wild Mushrooms Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Fusilli Pasta,
2: Shallots, chopped
2 Cloves: Garlic, sliced
6 tbsp: Olive Oil,
4 ounce: Morel Mushrooms, halved
Lengthwise,
4 ounce: Chantrelle Mushrooms, halved
Lengthwise,
4 ounce: Cepe or Porcini Mushrooms,
Chopped,
2: Plum Tomaotes, peeled
Seeded and chopped,
1/3 cup: Italian Parsley, chopped
1 tbsp: Fresh Rosemary, chopped, or
1 tsp: Dried Rosemary,
Salt and Pepper,
Parmesean Cheese, grated
Directions:
Cook pasta according to package directions. Drain and keep warm. While
pasta is cooking, in a very large skillet saute shallots and garlic in
olive oil over medium heat until soft. Add mushrooms and saute until
tender. Stir in tomatoes, parsley, rosemary and salt and pepper to
taste. Add pasta and toss to coat. Heat through, stirring
occasionally. Spoon pasta onto 4 serving plates. Sprinkle with
Parmesean cheese.
Source: Victoria Magazine, April 1994 Typed by Katherine Smith
Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120
Source from luhu.jp
pasta is cooking, in a very large skillet saute shallots and garlic in
olive oil over medium heat until soft. Add mushrooms and saute until
tender. Stir in tomatoes, parsley, rosemary and salt and pepper to
taste. Add pasta and toss to coat. Heat through, stirring
occasionally. Spoon pasta onto 4 serving plates. Sprinkle with
Parmesean cheese.
Source: Victoria Magazine, April 1994 Typed by Katherine Smith
Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120
Source from luhu.jp