Wild mushroom and pea bolognese over fresh pasta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ¼ | cup | Minced onions |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | cups | Sliced assorted wild mushrooms |
| 1 | teaspoon | Chopped garlic |
| ¾ | cup | Frozen green peas |
| 1 | Recipe of Bolognese; warm and in a saucepan | |
| 1 | pounds | Cooked fresh pasta; hot |
| 2 | ounces | Fresh grated Parmigiano-Reggiano cheese |
| 1 | tablespoon | Finely chopped fresh parsley |
Directions
EMERIL LIVE SHOW #EMIB13, FOOD OF EMILIA ROMAGNA, ITALY In a saut‚ pan, heat the oil. Add the onions. Season with salt and pepper.
Saut‚ for 1 minute. Add the mushrooms and continue to saut‚ for 2 minutes.
Season with salt and pepper. Stir in the garlic and peas. Saut‚ for 1 minute and remove from the heat. Turn the mushroom mixture into the Bolognese and mix well. Toss the pasta with the sauce. Mound the pasta into shallow bowls and garnish with cheese and parsley.
Yields: 4 servings
Posted to recipelu-digest by molony <molony@...> on Feb 27, 1998