Recipe - Ragout Of Chanterelles With Route

6 ounce Mediumsized pasta such as
Route; (Wheels)
One half pound Chanterelles
2 tablespoon Chopped roasted garlic
2 tablespoon Minced shallots
2 tablespoon Chopped assorted herbs (such
as parsley; basil,
tarragon, chervil or thyme)
Three fourths cup Mushroom stock
2 tablespoon Butter
Salt and pepper
Parmesan cheese; for grating

ESSENCE OF EMERIL SHOW#EE106

Cook pasta in a large pot of boiling, salted water until tender; drain.
Meanwhile, melt butter in a sautJ pan, add mushrooms and shallots and cook
until mushrooms are nearly tender. Add roasted garlic, herbs and mushroom
stock, bring to a boil, lower heat and simmer to reduce liquid slightly.
Add pasta and toss to coat and reheat pasta. Season to taste with salt and
pepper. Shave some Parmesan over and serve immediately. Yield: 2 servings

Posted to FOODWINE Digest by JOne Sales JOneSales@AOL.COM on Dec 12,
1997