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

The saints in heaven…will not be so enlarged as to be capable of contemplating at once, or in detail, the whole excellence of His nature. To comprehend infinite perfection, they must become infinite themselves. Even in Heaven, their knowledge will be partial, but at the same time their happiness will be complete, because their knowledge will be perfect in this sense, that it will be adequate to the capacity of the subject, although it will not exhaust the fullness of the object. We believe that it will be progressive, and that as their views expand, their blessedness will increase. But it will never reach a limit beyond which there is nothing to be discovered, and when ages after ages have passed away, He will still be the incomprehensible God.

John Dick

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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