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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.

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