Name: Fusilli with Assorted Wild Mushrooms
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Italian	Cyberealm, Ethnic, Vegetables	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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