Recipe - Mushrooms With Pasta And Hazelnut Oil (Mf)

2 tablespoon Unsalted butter
1 pound Mushrooms; ends trimmed and
cut or sliced up into One fourth inch thick
slices
2 Cloves garlic; minced
8 ounce Dry linguine fini
2 tablespoon Hazelnut oil; (up to 3)
One half cup Chopped parsley
One half cup Toasted hazelnuts; chopped
Salt and freshly ground
black pepper

Cook the linguine; while it is cooking, make the mushroom topping.

Heat butter in a large skillet. Add the mushrooms and saute for a moment,
Add a cover and a tad of water and simmer for 5 minutes or until tender.
Remove the cover and evaporate the liquid. Add the garlic and saute just
until aromatic. Remove mushrooms from the heat and season well to taste
with salt and pepper.

When the pasta is done, return it to the cooking pot and toss with
mushrooms, hazelnut oil and parsley; keep on tossing until well combined
and transfer to 2 heated pasta bowls. Garnish with hazelnuts and dinner is
done. Accompany with steamed vegetable salad. Yield: 2 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net on Jul 12, 97

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6611 Posted to MCRecipe Digest
V1 #675 by 4paws@netrax.net (ShermeyerGail) on Jul 16, 1997