Recipe - Taglierini With Zucchini Lemon Pinenuts And Herbs

1 pound Semolina/ durum wheat
tagliatelli
2 qt Veggie stock (or bouillon
cube)
2 pound Assorted fresh mushrooms
(champignon, forest
mushrooms, whatever you
like)
3 Garlic clove; minced
4 tablespoon Charissa
1 cup Finely chopped fresh parsley
or basil
2 tablespoon Extra virgin olive oil
1/8 Stick butter
One half cup Freshly grated parmesan

Recipe By : David de Graaf

Clean and wipe all mushrooms carefully. Cut into strips approximately the
width of the tagliatelli or linguini if you can't find tagliatelli. Start
the stock boiling in a wide pan for the pasta. Cook the pasta as per
instructions 'al dente'. In the mean time, start to melt the butter in a
heavy frying pan. Combine with olive oil as soon as the butter starts to
brown slightly. This allows for a higher temerature for frying without the
butter burning. Add the mushrooms together with the charissah and saute
over high heat until the mushrooms barely start to sweat (about 58
minutes). Add the garlic for another minute, throw in the chopped parsley
or basil (keep some for granish) and take off heat. Poor water off pasta
and immedialtey mix with the mushrooms. Stir in One fourth cup of the cheese and
keep the rest for serving next to the pasta. Enjoy! Posted to JEWISHFOOD
digest V97 #234 by David de Graaf degraaf@iname.com on Aug 19, 1997