THREE MUSHROOM PASTA
4 oz shiitake mushrooms, chopped
4 oz portabella mushrooms, chopped
4 oz domestic mushrooms, chopped
6 oz veal stock
4 oz chopped tomato
4 oz chopped red onions
thyme, to taste
oregano, to taste
8 oz rigatoni pasta
4 oz butter
salt, to taste
white pepper, to taste
Saute mushrooms and onions in butter. Deglaze pan with veal stock.
Add tomatoes. Add seasoning. Toss all with pasta.