Rotini Con Funghi E Pinoli(Rotini with Mushr
1/2 c Olive oil -- plus 2 tb Olive oil 2 tb Red wine vinegar 1/4 ts Hot pepper flakes 3 cl Garlic -- minced 8 oz Shiitake mushrooms -stems trimmed and diced 1/4 c Shallots, finely ...
Ingredients
- 1/2cup olive oil -- plus
- 2tbsp olive oil
- 2tbsp red wine vinegar
- 1/4tsp hot pepper flakes
- 3cl garlic -- minced
- 8ozshiitake mushrooms
- 1/2cup prosciutto -- fine chopped
- 15sun-dried tomatoes
Directions
- 1
1/2 c Olive oil -- plus 2 tb Olive oil 2 tb Red wine vinegar 1/4 ts Hot pepper flakes 3 cl Garlic -- minced 8 oz Shiitake mushrooms -stems t
- 2
Add the shiitake mushrooms and toss to coat them
- 3
Cover and chill for at least 6 hours or overnight
- 4
In a large skillet heat remaining 2TB oil over low heat and cook the garlic, shallots and prosciutto till softened
- 5
Add shiitake mushroom mixture, sun-dried tomatoes and olives and cook over moderate heat for 5 minutes
- 6
Add the wine and chicken broth and bring to boil for 3 minutes
- 7
Add parsley and simmer, covered, for 10 minutes
- 8
Meanwhile, cook pasta to the al dente stage