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Ragout Of Chanterelles With Route

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CATEGORY CUISINE TAG YIELD
Dairy 1 Servings

INGREDIENTS

6 oz Medium-sized pasta such as
Route Wheels
1/2 lb Chanterelles
2 T Chopped roasted garlic
2 T Minced shallots
2 T Chopped assorted herbs, such
as parsley basil
tarragon chervil or
thyme
3/4 c Mushroom stock
2 T 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:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 364
Calories From Fat: 260
Total Fat: 29.4g
Cholesterol: 74.2mg
Sodium: 1570.2mg
Potassium: 322.2mg
Carbohydrates: 20.3g
Fiber: 1.7g
Sugar: 6.4g
Protein: 6.6g


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