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Name: Fresh Homemade Pasta with Wild Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Garlic chopped; Salt; 1/4 c Grated Parmesan fresh; 6 quarts Water (up to 8); 2 tb shallots Chopped; 1/2 lb Cremini mushrooms cleaned; 1 lb Pasta such as fettucine; 1/4 ts Red pepper flakes; 2 oz Dried porcini mushrooms,; 2 tb fresh basil leaves Shredded; 2 tb Salt; 2 tb Extra Virgin Olive Oil; 3 tb Pine nuts toasted; 1/2 c Heavy cream

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INGREDIENTS

1 tb Garlic ; chopped
Salt
1/4 c Grated Parmesan ; fresh
6 quarts Water ; (up to 8)
2 tb shallots ; Chopped
1/2 lb Cremini mushrooms ; cleaned
1 lb Pasta ; such as fettucine
1/4 ts Red pepper flakes
2 oz Dried porcini mushrooms,
2 tb fresh basil leaves ; Shredded
2 tb Salt
2 tb Extra Virgin Olive Oil
3 tb Pine nuts ; toasted
1/2 c Heavy cream

Servings

INSTRUCTIONS

Recipes from Michael Lomonacos _Michaels Place_, 3/15 and 16/97 In a saute pan, heat the olive oil over medium heat. Add the shallots, garlic, red pepper and quickly saute being careful to avoid browning or burning. Add the mushrooms, season with salt and pepper and saute together for 5 minutes. Add the cream, reduce the heat to prevent the cream from scorching and cook for several minutes while the pasta cooks. Bring the water to a rolling boil in a large pot and add the salt. Add the pasta to the boiling water. To the mushrooms, add the basil, pine nuts and Parmesan cheese. The pasta will cook in several minutes after returning to the boil. Add the cooked pasta to the sauce and serve. Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #519 by "Master Harper Gaellon" on Mar 15, 1997

NOTES

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Fresh Homemade Pasta with Wild Mushrooms

1 tb Garlic chopped
 Salt
1/4 c Grated Parmesan fresh
6 quarts Water (up to 8)
2 tb shallots Chopped
1/2 lb Cremini mushrooms cleaned
1 lb Pasta such as fettucine
1/4 ts Red pepper flakes
2 oz Dried porcini mushrooms,
2 tb fresh basil leaves Shredded
2 tb Salt
2 tb Extra Virgin Olive Oil
3 tb Pine nuts toasted
1/2 c Heavy cream

Recipes from Michael Lomonacos _Michaels Place_, 3/15 and 16/97    In a saute pan, heat the olive oil over medium heat. Add the shallots,  garlic, red pepper and quickly saute being careful to avoid browning or  burning. Add the mushrooms, season with salt and pepper and saute together  for 5 minutes. Add the cream, reduce the heat to prevent the cream from  scorching and cook for several minutes while the pasta cooks.    Bring the water to a rolling boil in a large pot and add the salt. Add the  pasta to the boiling water.    To the mushrooms, add the basil, pine nuts and Parmesan cheese. The pasta  will cook in several minutes after returning to the boil. Add the cooked  pasta to the sauce and serve.    Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #519 by "Master  Harper Gaellon" <gaellon@inch.com> on Mar 15, 1997

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Nutrition

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Serving Size: 1 Serving (1658g)
Recipe Makes: 4

Calories: 538
Calories from Fat: 177 (33%)

Amt Per Serving		% DV

	Total Fat 19.6g	26 %
	Saturated Fat 6.1g	30 %
	Monounsaturated Fat 8.2g
	Polyunsanturated Fat 3.5g
Cholesterol 107.6mg		33 %
Sodium 197.2mg		7 %
Potassium 714.4mg		19 %
Total Carbohydrate 73.5g		22 %
	Dietary Fiber 3g	12 %
	Sugars, other 70.5g
Protein 19g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 538

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