Angel Hair Pasta with Wild Mushrooms

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* Exported from MasterCook *

 

Angel Hair Pasta with Wild Mushrooms

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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6 ounces angel hair pasta

2 ounces cleaned shitake mushrooms

1 ounce oyster mushrooms

2 ounces straw mushrooms

2 ounces chanterelles

2 sprigs fresh tarragon leaves

1 stalk green onion -- chopped

2 sprigs coarsely chopped dill

1 sprig finely chopped parsley

1 pinch chopped garlic

1/2 ounce dry white wine

1/4 ounce butter

2 ounces heavy cream

1 dash white Worcestershire sauce

salt to taste

1 dash Tabasco

1 ounce olive oil

6 cherry tomatoes

6 sprigs watercress

6 raddicio leaves for garnish

 

Cook pasta al dente. Run under cold water and keep until mushrooms are prepared.

Slice mushrooms and place in shallow pan with butter over medium heat. Cook

mushrooms, stirring, until hot. Add herbs and seasonings. Add wine and bring to

a boil. Reduce heat and add cream. Heat up pasta in boiling water to which

you've added a little olive oil. Strain. Place 1/2 cup angel hair on serving

dishes by wrapping it around a fork and slowly dropping it in center of dish.

Serve mushrooms over pasta. Garnish with tomatoes, watercress, raddicio leaf.

Serve hot.

 

-- The Inn at Woodstock Hill, South Woodstock, Connecticut

 

 

 

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Per Serving (excluding unknown items): 1214 Calories; 58g Fat (43.2% calories

from fat); 31g Protein; 142g Carbohydrate; 11g Dietary Fiber; 93mg Cholesterol;

350mg Sodium. Exchanges: 8 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0

Non-Fat Milk; 11 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0