Name: Tagliatelli Con Fungi Im Harissa
Ingredients: 1 lb Semolina/ durum wheat tagliatelli; 2 qt Veggie stock (or bouillon cube); 2 lb Assorted fresh mushrooms (champignon, forest mushrooms, whatever you like); 3 Garlic clove; minced; 4 tb Charissa; 1 c Finely chopped fresh parsley or basil; 2 tb Extra virgin olive oil; 1/8 Stick butter; 1/2 c Freshly grated parmesan

A new Decalogue has been adopted by some of our day, the first words of which reads, “Thou shalt not disagree,” and a new set of Beatitudes too, which begins, “Blessed are they that tolerate everything, for they shall not be made accountable for anything.” It is now the accepted thing to talk over religious differences in public with the understanding that no one will try to convert another or point out errors in his belief. Imagine Moses agreeing to take part in a panel discussion with Israel over the golden calf; or Elijah engaging in a gentlemanly dialogue with the prophets of Baal. Or try to picture Jesus seeking a meeting of minds with the Pharisees to iron out differences. The blessing of God is promised to the peacemaker, but the religious negotiator had better watch his step. Darkness and light can never be brought together by talk. Some things are not negotiable.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish		4	Servings

INGREDIENTS

1	lb	Semolina/ durum wheat tagliatelli
2	qt	Veggie stock (or bouillon cube)
2	lb	Assorted fresh mushrooms (champignon, forest mushrooms, whatever you like)
3		Garlic clove; minced
4	tb	Charissa
1	c	Finely chopped fresh parsley or basil
2	tb	Extra virgin olive oil
1/8		Stick butter
1/2	c	Freshly grated parmesan

INSTRUCTIONS

Recipe By : David de Graaf
Clean and wipe all mushrooms carefully. Cut into strips approximately the
width of the tagliatelli or linguini if you can't find tagliatelli. Start
the stock boiling in a wide pan for the pasta. Cook the pasta as per
instructions 'al dente'. In the mean time, start to melt the butter in a
heavy frying pan. Combine with olive oil as soon as the butter starts to
brown slightly. This allows for a higher temerature for frying without the
butter burning. Add the mushrooms together with the charissah and saute
over high heat until the mushrooms barely start to sweat (about 5-8
minutes). Add the garlic for another minute, throw in the chopped parsley
or basil (keep some for granish) and take off heat. Poor water off pasta
and immedialtey mix with the mushrooms. Stir in 1/4 cup of the cheese and
keep the rest for serving next to the pasta. Enjoy! Posted to JEWISH-FOOD
digest V97 #234 by David de Graaf <degraaf@iname.com> on Aug 19, 1997

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