INGREDIENTS

INSTRUCTIONS

From: Pat Gold <plgold@ix.netcom.com>  Date: Wed, 21 Aug 1996 09:44:19
-0700 Fields Of Greens, Annie  Somerville  If chanterelles are not to
be found, you can use cremini or white  mushrooms instead, though the
sweet, earthy wild mushroom flavor will  be missed.  Use a brush or a
damp cloth to clean the chanterelles carefully.  Remove the dirt and
bits of organic matter, but don't wash them, or  they'll soak up the
water and lose their delicate flavor. Trim off  the base of the stem if
it is particularly dirty. Cut the mushrooms  into large pieces or thick
slices and be sure to include the stem.  Set a large pot of water on
the stove to boil.  Melt the butter in a large saute pan, then add the
leeks, 1/2 teaspoon  salt, and a few pinches of pepper. Saute over
medium heat for 3 to 4  minutes, until the leeks begin to wilt; add the
garlic, cover the  pan, and cook until the leeks are tender, about 5
minutes. Add the  chanterelles and the white wine; gently simmer,
uncovered, for about  10 minutes.  A minute or two before the
chanterelles are finished cooking, add 1  teaspoon salt, and the pasta
to the pot of boiling water. Cook until  just tender, 1 to 2 minutes,
then drain in a colander and shake off  the excess water; add to the
saute pan with 1/4 teaspoon salt, a few  pinches of pepper and the
thyme. Toss everything together and serve  with the grated Parmesan.
JEWISH-FOOD digest V96 #004  From the Jewish Food recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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