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Pasta For All Seasons

Pasta For All Seasons

Name: Pasta For All Seasons
Yield: 4 servings
Ingredients: 2 tbsp finely chopped Parsley1 small Garlic clove, peeled and finely chopped6 tbsp Olive Oil100g Chanterelles150g fresh Oyster Mushrooms150g fresh Shiitake MushroomsSaltfreshly ground Black Pepperjuice of 1 Lemon300g small, dried Fusilli150g Smoked Ham, cut into small strips3 tbsp Double Cream (if you eat the dish warm)2 tbsp Truffle oil and/or Truffle

By Greg

Total Time: 0 min

This recipe serves four people, takes less than 30 mintues to prepare and between 10 to 30 minutes to cook.

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Pasta For All Seasons

Recipe Details

Serves: 4 people

Difficulty: Easy

Created 23 April, 2004

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Ingredients

2 tbsp finely chopped Parsley1 small Garlic clove, peeled and finely chopped6 tbsp Olive Oil100g Chanterelles150g fresh Oyster Mushrooms150g fresh Shiitake MushroomsSaltfreshly ground Black Pepperjuice of 1 Lemon300g small, dried Fusilli150g Smoked Ham, cut into small strips3 tbsp Double Cream (if you eat the dish warm)2 tbsp Truffle oil and/or Truffle

Instructions

Clean the shiitake, oyster and chanterelle mushrooms and cut away the tough part of the stalk of the shiitake mushrooms. Cut the oyster and shiitake mushrooms into fine strips or use them whole if they are small.
Heat 4 tbsp of the oil and fry the oyster and shiitake mushrooms. Add the chanterelles after a few minutes and continue to fry for another few minutes. Add the garlic, parsley, salt and pepper. Fry for another few minutes then add lemon juice. Mix well and set aside.
Cook the pasta for 8-9 minutes or until slightly softer than al dente. Drain and mix in a bowl with the ham and the mushroom mixture. Add the cream if you are eating the dish warm. Sprinkle with the truffle oil before serving. Slices of truffle added to this dish make it very, very special.