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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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WILD MUSHROOM ROBERTO WITH TAGLIATELLE

From: Stan Prestogeorge, Prestogeorge Fine Foods, Pittsburgh
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.

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Wild Mushroom Roberto with Tagliatelle - NOTES

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Wild Mushroom Roberto with Tagliatelle - REVIEWS

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