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Recipe: Fusilli With Assorted Wild Mushrooms edit
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Upload a photoCreated by: Anonymous
Tags: Ethnic, Pasta, Vegetable
edit Ingredients
8 |
|
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 |
⅓ |
cup Italian Parsley, chopped |
1 |
tablespoon Fresh Rosemary, chopped, or |
1 |
teaspoon Dried Rosemary |
|
|
|
Parmesean Cheese, grated |
edit Preparation
Step 1 |
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. |
Step 2 |
Add pasta and toss to coat. Heat through, stirring occasionally. Spoon pasta onto 4 serving plates. Sprinkle with Parmesean cheese. |
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