STEP ONE: Wash and presoak porcini mushrooms in dry sherry, then chop. STEP TWO: Cook vegetables in salted boiling water for 3 to 5 minutes (only cook peas 1-1/2 minutes, no more). Drain and run under cold water. When cool, cut vegetables, except peas and olives of course, into 1-1/2-inch pieces. STEP THREE: In a saucepan, add 8-1/2 tablespoons butter, add the mushrooms, herbs, and spices and cook for 5 minutes. Add the vegetables and cook another 5 minutes, stirring occasionally. Add the cream, a pinch of salt, and a generous dash of pepper and bring to a simmer for 3 minutes. STEP FOUR: Melt the remaining butter and toss the freshly cooked and drained al dente linguine in the butter until well-coated. Add the vegetable cream mixture and toss well. Add 1/2 the cheese and toss again. Serve immediately with a dash of pepper on top and grated Parmesan to the side. For a tasty and colorful variation, spoon a dollop of hot marinara sauce on the top. Tony Vallone writes of this recipe: "This pasta with vegetable dish is many times an icebox-cleaning dish at our house, with endless variations." Recipe By : Tony Vallone of Tonys, Houston, TX From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 452 (86%)|
|Amt Per Serving||% DV|
|Total Fat 50.2g||67 %|
|Saturated Fat 29.7g||148 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 133.4mg||41 %|
|Sodium 772mg||27 %|
|Potassium 397.8mg||10 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 5.9g||23 %|
|Sugars, other 8.9g|
|Protein 8.1g||12 %|
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Calories per serving: 524
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