Title: Tripolini Pasta with Wild Mushrooms and Sun-Dried Tomatoes
Categories: Pasta
Yield: 4 Servings

1/2 lb Pasta, tripolini or bowtie
1 1/2 tb Virgin olive oil
3 lg Shallot, peeled and diced
6 Clove garlic, minced
1/2 lb Mushroom, thinly sliced
1/3 c Sun-dried tomatoes, drained,
-julienned
1/4 c Fresh herbs, finely chopped,
-parsley, thyme, rosemary,
-and oregano
1 c Chicken stock
3 tb Parmesan cheese, freshly
-grated
Salt, to taste
White pepper, to taste

1. Boil the pasta in salted water until just al dente. Drain and run under
cold water. Set aside.

2. Heat the oil in a large nonstick saute pan. Add the shallots, garlic,
and mushrooms and saute over medium heat, stirring constantly, about 4 - 5
minutes, or until softened. Add the tomatoes, herbs, and stock, reduce heat
to simmer, and continue to cook for about 3 minutes, stirring to combine
the flavors.

3. Add the cooked pasta and toss well. Add the cheese and salt and pepper,
stir well and serve at once.
Recipe by: Chef Bill Bracken, the Peninsula Hotel in Beverly Hills

Posted to MC-Recipe Digest V1 #381 by "Matthew Petrich"
on Jan 20, 97.