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Fusilli With Assorted Wild Mushrooms

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      Title: FUSILLI WITH ASSORTED WILD MUSHROOMS
 Categories: Cyberealm, Ethnic, Vegetables
      Yield: 4 Servings
 
      8 oz Fusilli Pasta
      2    Shallots, chopped
      2    Cloves Garlic, sliced
      6 tb Olive Oil
      4 oz Morel Mushrooms, halved
           Lengthwise
      4 oz Chantrelle Mushrooms, halved
           Lengthwise
      4 oz Cepe or Porcini Mushrooms,
           Chopped
      2    Plum Tomaotes, peeled
           Seeded and chopped
    1/3 c  Italian Parsley, chopped
      1 tb Fresh Rosemary, chopped, or
      1 ts Dried Rosemary
           Salt and Pepper
           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
 
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