Name: Ragout of Chanterelles with Route
Ingredients: 6 oz Medium-sized pasta such as Route; (Wheels); 1/2 lb Chanterelles; 2 tb Chopped roasted garlic; 2 tb Minced shallots; 2 tb Chopped assorted herbs (such as parsley; basil, tarragon, chervil or thyme); 3/4 c Mushroom stock; 2 tb Butter; Salt and pepper; Parmesan cheese; for grating

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

6	oz	Medium-sized pasta such as Route; (Wheels)
1/2	lb	Chanterelles
2	tb	Chopped roasted garlic
2	tb	Minced shallots
2	tb	Chopped assorted herbs (such as parsley; basil, tarragon, chervil or thyme)
3/4	c	Mushroom stock
2	tb	Butter
		Salt and pepper
		Parmesan cheese; for grating

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE106
Cook pasta in a large pot of boiling, salted water until tender; drain.
Meanwhile, melt butter in a sautJ pan, add mushrooms and shallots and cook
until mushrooms are nearly tender. Add roasted garlic, herbs and mushroom
stock, bring to a boil, lower heat and simmer to reduce liquid slightly.
Add pasta and toss to coat and reheat pasta. Season to taste with salt and
pepper. Shave some Parmesan over and serve immediately. Yield: 2 servings
Posted to FOODWINE Digest  by JOne Sales <JOneSales@AOL.COM> on Dec 12,
1997

A Message from our Provider:

“Opportunity may knock once, but temptation bangs on your front door forever.”