| 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
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