FUSILLI COL BUCO WITH MUSHROOMS IN MERLOT CREAM
Living in Florida does not necessarily lend itself to be inspired to cooking with mushrooms, but thankfully the markets around here carry small offerings of fresh mushrooms which I like to enrich by adding some good quality dried mushrooms. Today I got some fresh baby bellas, oyster mushrooms and botton mushrooms, to which I added dry shiitakes and porcini’s. To intensify the mushroom flavor even more, I added some porcini powder to the sauce as well. And voilà - Mushrooms Galore :-) Bon Appetit ! Life is Good !
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Ingredients:See all pic's and recipe at : www.ChefsOpinion.org