WILD MUSHROOM ROBERTO WITH TAGLIATELLE
From: Stan Prestogeorge, Prestogeorge Fine Foods, Pittsburgh
Primary category: Entrees
Primary category: Entrees
Ingredients
2 oz each wild mushrooms
1 oz onion
2 oz sun-dried tomatoes
3 oz butter
2 oz roasted red peppers
Salt & pepper to taste
8 oz demi glace
2 oz port wine
12 oz tagliatelle noodles
Fresh parsley
Procedure
In a large saucepan, sauté all the vegetables with the butter and salt & pepper until tender. Add port wine, using caution so as not to ignite the alcohol. Add demi glace. Simmer 20 minutes.
Pour over cooked pasta. Garnish with fresh parsley.
