Porcini 01

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Pasta With Wild Porcini Ragout
Serves 4

4 tablespoons olive oil
2 garlic cloves, chopped
12 oz. fresh or frozen porcini mushrooms, sliced
leaf from 2 stalks of nepitella (catamint)
20 oz. fresh pasta
1 teaspoons butter
Grated parmesan cheese

Saute garlic and mushrooms with oil, until mushrooms are browned.
Add nepitella and pasta and mix well. Toss with butter and sprinkle
with parmesan.
                                                                                
                                                                                
Notes: Nepitella is an herb that smells like a minty oregano.

Printable version: porcini01.txt.

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