Morels & pasta

Yield: 2 servings

Measure Ingredient
½ pounds fresh cheese-filled tortellini; uncooked
2.00 tablespoon butter; divided
¼ pounds morel mushrooms; quartered
1.00 tablespoon minced shallots
1.00 ounce prosciutto; julienned
1.00 teaspoon fresh chopped thyme
½ cup light stock
1 salt; to taste
1 freshly-ground black pepper; to taste

Place the pasta in boiling water. Heat 1 tablespoon of butter in a medium pan, add the mushrooms and cook for 3 minutes. Add the shallots, Prosciutto and thyme. Cook for 2 minutes. Add the stock, bring to a boil, reduce for 2 minutes, then stir in the remaining butter. Remove the pasta from the water, toss in sauce, and season.

This recipe yields 2 entree servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2180 broadcast 05-01-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

05-08-1997

Recipe by: Emeril Lagasse

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