Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

Browse by categories