Confit of exotic mushrooms with fresh angel hair pasta

4 servings

Ingredients

Quantity Ingredient
1.00 tablespoon olive oil
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
2.00 cup confit exotic mushrooms
1 (mixed wild mushrooms)
1.00 pounds fresh angel hair pasta; blanched al dente,
1 and tossed with olive oil
1.00 bottle truffle oil; to drizzle
2.00 truffles
1.00 cup grated parmigiano-reggiano cheese
1 salt; to taste
1 freshly-ground black pepper; to taste
1 chives; long
2.00 tablespoon chopped chives

Directions

In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots and garlic for 1 minute. Add the mushrooms and continue sauteing for 2 minutes. Season with salt and pepper. In a pot of boiling salted water, cook the pasta for 2 minutes. Remove from the water and drain. Drizzle with the truffle oil and season with salt and pepper. To assemble, place a nest of the pasta in the center of the plate. Spoon the mushrooms over the pasta. Drizzle the truffle oil over the mushrooms. Sprinkle the cheese over the mushrooms and shave the truffles over the top. Garnish with the chives. This recipe yields 4 servings.

Comments: The original recipe title as listed is "Confit Of Exotic Mushrooms With Fresh Angel Hair Pasta Tossed In Truffle Oil With Shaved Truffles And Parmigiano-Reggiano Cheese".

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2313 broadcast 04-02-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-19-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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