Recipe - Fusilli With Assorted Wild Mushrooms

8 ounce Fusilli Pasta
2 Shallots, chopped
2 Cloves Garlic, cut or sliced up
6 tablespoon Olive Oil
4 ounce Morel Mushrooms, halved
Lengthwise
4 ounce Chantrelle Mushrooms, halved
Lengthwise
4 ounce Cepe or Porcini Mushrooms,
Chopped
2 Plum Tomaotes, peeled
Seeded and chopped
1/3 cup Italian Parsley, chopped
1 tablespoon Fresh Rosemary, chopped, or
1 teaspoon 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 KookNet Watertown NY 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini