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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