Fusilli with Assorted Wild Mushrooms
| Yield: | 4 Servings |
| Categories: | Ethnic, Vegetables |
| 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 |
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