Fusilli with assorted wild mushrooms

4 servings

Ingredients

Quantity Ingredient
8 ounces Fusilli Pasta
2 Shallots, chopped
2 Cloves Garlic, sliced
6 tablespoons Olive Oil
4 ounces Morel Mushrooms, halved
Lengthwise
4 ounces Chantrelle Mushrooms, halved
Lengthwise
4 ounces Cepe or Porcini Mushrooms,
Chopped
2 Plum Tomaotes, peeled
Seeded and chopped
cup Italian Parsley, chopped
1 tablespoon Fresh Rosemary, chopped, or
1 teaspoon Dried Rosemary
Salt and Pepper
Parmesean Cheese, grated

Directions

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

Related recipes