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 |
T |
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 |
T |
Fresh Rosemary, chopped or |
1 |
t |
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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