Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Fusilli Pasta Chopped
2 Shallots, chopped 2 Plum Tomaotes, peeled
2 Cloves Garlic, sliced Seeded and chopped
6 tb Olive Oil 1/3 c Italian Parsley, chopped
4 oz Morel Mushrooms, halved 1 tb Fresh Rosemary, chopped, or
Lengthwise 1 ts Dried Rosemary
4 oz Chantrelle Mushrooms, halved Salt and Pepper
Lengthwise Parmesean Cheese, grated
4 oz Cepe or Porcini Mushrooms,

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

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