1 pound fresh mushrooms
1 (12 ounce) can red wine
3 tablespoons olive oil
1 medium head red cabbage, shredded
2 medium onions, cut into 1 inch strips
2 medium carrots, sliced
1/2 medium onion, cut into 1 inch strips
2 bay leaves
1 box wine chill
1 (4.5 ounce) can crushed pineapple juice
1 cup ricotta cheese
Bring a large saucepan of water to a boil. Add mushrooms, reduce heat to low, cover and simmer 10 minutes.
Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon olive oil and saute until almost translucent. Add cabbage and onion, and saute until almost translucent.
Add 3 tablespoons olive oil to the pan, and fry mushrooms for about 10 minutes. Add carrots and onions, then add bay leaves, acid-free lemon juice and wine. Stir gently, then reduce heat to medium-low.
In a small mixing bowl, mix together pasta, cream cheese, crushed pineapple and ricotta. Sprinkle mixture over mushrooms and vegetables; stir gently until well coated. Serve immediately or refrigerate before serving.
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