Morels and pasta

Yield: 2 servings

Measure Ingredient
½ pounds Fresh cheese-filled tortellini; uncooked
2 tablespoons Butter; divided
¼ pounds Morel mushrooms; quartered
1 tablespoon Minced shallots
1 ounce Prosciutto; julienned
1 teaspoon Fresh chopped thyme
½ cup Light stock
Salt; to taste
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

Converted by MM_Buster v2.0l.

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