Ragout of chanterelles with route

Yield: 4 servings

Measure Ingredient
6 ounces Medium-sized pasta such as
\N \N Route (Wheels)
½ pounds Chanterelles
2 tablespoons Chopped roasted garlic
2 tablespoons Minced shallots
2 tablespoons Chopped assorted herbs (such
\N \N As parsley, basil, tarragon
\N \N Chervil or thyme)
¾ cup Mushroom stock
2 tablespoons Butter
\N \N Salt and pepper
\N \N Parmesan cheese, for
\N \N Grating

Cook pasta in a large pot of boiling, salted water until tender; drain. Meanwhile, melt butter in a sautJ pan, add mushrooms and shallots and cook until mushrooms are nearly tender. Add roasted garlic, herbs and mushroom stock, bring to a boil, lower heat and simmer to reduce liquid slightly. Add pasta and toss to coat and reheat pasta. Season to taste with salt and pepper. Shave some Parmesan over and serve immediately.

Yield: 2 servings

ESSENCE OF EMERIL SHOW#EE106

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