Tripolini pasta with wild mushrooms and sun-dried tomatoes

4 Servings

Ingredients

Quantity Ingredient
½ pounds Pasta, tripolini or bowtie
1½ tablespoon Virgin olive oil
3 larges Shallot, peeled and diced
6 Clove garlic, minced
½ pounds Mushroom, thinly sliced
⅓ cup Sun-dried tomatoes, drained, julienned
¼ cup Fresh herbs, finely chopped, parsley, thyme, rosemary, and oregano
1 cup Chicken stock
3 tablespoons Parmesan cheese, freshly grated
Salt, to taste
White pepper, to taste

Directions

1. Boil the pasta in salted water until just al dente. Drain and run under cold water. Set aside.

2. Heat the oil in a large nonstick saute pan. Add the shallots, garlic, and mushrooms and saute over medium heat, stirring constantly, about 4 - 5 minutes, or until softened. Add the tomatoes, herbs, and stock, reduce heat to simmer, and continue to cook for about 3 minutes, stirring to combine the flavors.

3. Add the cooked pasta and toss well. Add the cheese and salt and pepper, stir well and serve at once.

Recipe by: Chef Bill Bracken, the Peninsula Hotel in Beverly Hills Posted to MC-Recipe Digest V1 #381 by "Matthew Petrich" <MPETRIC@...> on Jan 20, 97.

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