| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pasta-, Pd |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Unsalted butter |
| 1 |
lb |
Mushrooms, ends trimmed and |
|
|
sliced into 1/4 inch |
|
|
thick |
|
|
slices |
| 2 |
|
Cloves garlic, minced |
| 8 |
oz |
Dry linguine fini |
| 2 |
T |
Hazelnut oil, up to 3 |
| 1/2 |
c |
Chopped parsley |
| 1/2 |
c |
Toasted hazelnuts, chopped |
|
|
Salt and freshly ground |
|
|
black pepper |
INSTRUCTIONS
Cook the linguine; while it is cooking, make the mushroom topping.
Heat butter in a large skillet. Add the mushrooms and saute for a
moment, Add a cover and a tad of water and simmer for 5 minutes or
until tender. Remove the cover and evaporate the liquid. Add the
garlic and saute just until aromatic. Remove mushrooms from the heat
and season well to taste with salt and pepper. When the pasta is done,
return it to the cooking pot and toss with mushrooms, hazelnut oil and
parsley; keep on tossing until well combined and transfer to 2 heated
pasta bowls. Garnish with hazelnuts and dinner is done. Accompany with
steamed vegetable salad. Yield: 2 servings Copyright, 1997, TV FOOD
NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer
<[email protected]> on Jul 12, 97 Recipe by: COOKING MONDAY TO FRIDAY
SHOW #MF6611 Posted to MC-Recipe Digest V1 #675 by [email protected]
(Shermeyer-Gail) on Jul 16, 1997
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”