Wild mushroom & pea bolognese over fresh pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | olive oil |
| ¼ | cup | minced onions |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | cup | sliced assorted wild mushrooms |
| 1.00 | teaspoon | chopped garlic |
| ¾ | cup | frozen green peas |
| 1.00 | recipe classic bolognese sauce; see * note | |
| 1.00 | pounds | cooked fresh pasta; hot |
| 2.00 | ounce | freshly-grated parmigiano-reggiano; cheese |
| 1.00 | tablespoon | finely-chopped fresh parsley |
Directions
* Note: See the "Classic Bolognese Sauce" recipe which is included in this collection.
In a saucepan, heat the Classic Bolognese Sauce until warmed through.
In a saute pan, heat the oil. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the mushrooms and continue to saute for 2 minutes. Season with salt and pepper. Stir in the garlic and peas. Saute for 1 minute and remove from the heat. Turn the mushroom mixture into the sauce and mix well. Toss the pasta with the sauce.
Mound the pasta into shallow bowls and garnish with cheese and parsley. this recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B13 broadcast 04-29-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
05-01-1998
Recipe by: Emeril Lagasse
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