Confit Of Exotic Mushrooms With Fresh Angel Hair Pasta

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
2 cups	474ml	Confit exotic mushrooms
		(mixed wild mushrooms)
1 lb	454g / 16oz	Fresh angel hair pasta - blanched al dente,
		And tossed with olive oil
1		Truffle oil - to drizzle
2		Truffles
1 cup	146g / 5.1oz	Grated Parmigiano-Reggiano cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chives, long
2 tablespoons	30ml	Chopped chives

Recipe Instructions

In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots and garlic for 1 minute. Add the mushrooms and continue sauteing for 2 minutes. Season with salt and pepper.

In a pot of boiling salted water, cook the pasta for 2 minutes. Remove from the water and drain. Drizzle with the truffle oil and season with salt and pepper.

To assemble, place a nest of the pasta in the center of the plate. Spoon the mushrooms over the pasta. Drizzle the truffle oil over the mushrooms. Sprinkle the cheese over the mushrooms and shave the truffles over the top. Garnish with the chives.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2313 broadcast 04-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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