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Three Mushroom Pasta


4 oz. shiitake mushrooms, chopped
4 oz. portabella mushrooms, chopped
4 oz. domestic mushrooms, chopped
6 oz. veal stock
4 oz. chopped tomato
4 oz. chopped red onions
thyme, to taste
oregano, to taste
8 oz. rigatoni pasta
4 oz. butter
salt, to taste
white pepper, to taste

Sauté mushrooms and onions in butter. Deglaze pan with veal stock. Add tomatoes. Add seasoning. Toss all with pasta.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.