| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Main dish |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive Oil |
| 2 1/2 |
tb |
Butter |
| 8 |
|
Medium Mushrooms, sliced |
| 4 |
|
Cloves of garlic, minced |
| 1 |
ds |
Crushed Chili Peppers |
| 2 |
ts |
Powdered Oregano |
| 1 1/2 |
lb |
Fresh Chitarra Pasta |
INSTRUCTIONS
On medium heat, in a small, heavy skillet, heat two tablespoons of olive
oil and add one tablespoon of butter. When the butter is melted, add sliced
mushrooms. Saute for about two minutes or just until mushrooms lose their
crispiness. Drain and set aside. In a large skillet, put the remainder of
the olive oil and butter. Add garlic and stir on medium heat for about two
minutes. Add mushrooms, crushed chilies and oregano and saute for about 20
seconds. Add cooked pasta, salt and pepper to taste and toss all together
until well mixed. Serve hot, sprinkled with freshly grated Parmesan cheese.
From The Gazette, 90/12/05
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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