Yield: 4 servings
|2.00 pounds||assorted wild and exotic mushrooms; cleaned, stemmed|
|3.00 \N||bouquet garni; (bay leaves, garlic heads|
|1 \N||thyme and peppercorns)|
|2.00 quart||vegetable oil|
|1.00 pounds||fresh pasta sheets; torn into pieces|
|3.00 tablespoon||truffle oil|
|½ cup||shaved parmigiano-reggiano cheese|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
|2.00 tablespoon||chopped chives|
Preheat the oven to 200 degrees. In a large (1 gallon) metal baking pan, combine the mushrooms, bouquets, salt and vegetable oil. Stir to blend all the ingredients. Cover the pan with aluminum foil and place in the oven. Slow roast the confit for 1 to 1½ hours, or until the mushrooms are soft and tender. Remove from the oven and drain the mushrooms, reserving the oil. Bring a pot of salted water to a boil.
Cook the pasta for 3 to 4 minutes and drain. In a mixing bowl, toss the pasta with the mushrooms, truffle oil, cheese, salt, pepper, and chives. Serve the pasta immediately. This recipe yields 4 to 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A04 broadcast 01-29-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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