Fusilli With Assorted Wild Mushrooms
vegetables
8 oz fusilli pasta
2 shallots, chopped
2 cloves garlic, sliced
6 tablespoon olive oil
4 oz morel mushrooms, halved
1 lengthwise
4 oz chantrelle mushrooms, halved
1 lengthwise
4 oz cepe or porcini mushrooms,
1 chopped
2 plum tomaotes, peeled
1 seeded and chopped
1/3 cup italian parsley, chopped
1 tablespoon fresh rosemary, chopped, or
1 teaspoon dried rosemary
1 salt and pepper
1 parmesean cheese, grated
Cook pasta according to package directions. Drain and keep warm. While pasta is cooking, in a very large skillet saute shallots and garlic in olive oil over medium heat until soft. Add mushrooms and saute until tender. Stir in tomatoes, parsley, rosemary and salt and pepper to taste. Add pasta and toss to coat. Heat through, stirring occasionally. Spoon pasta onto 4 serving plates. Sprinkle with Parmesean cheese. Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120
Yield: 4 servings
