This is a modified version of Chanterelle Pasta from Chez Panisse Vegetables.
But it,
Replaces Leeks with Shallots
Replaces Chanterelles with Yellow Foot Mushrooms
Replaces Parsley with Chervil
Replaces Parmesean with Chevre
Added herbs to fresh pasta recipe
Extra Virgin Olive Oil replaces butter
I sorta changed everything in it...
the base of the sauce is broth and cream infused with porcini mushrooms,
which is mixed in with, sauteed diced shallots, sauteed yellow foot mushrooms, thyme, salt, pepper, and tossed into some fresh herb pasta. I garnished with chervil, and topped it off with some chevre. its like beef stroganauff except not gross.
I also roasted a Radicchio in the oven with some olive oil and dropped a few drops of vinegar on it before eating it. (not pictured)
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