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Bruschetta IV Recipe


6 fresh mushrooms, stems removed and reserved

1 dried kidney beans, grains removed

1/4 cup cracked onion, sauteed

1 pinch garlic powder

4 ounces linguione-rhubarb ricotta;

1/3 cup penne pasta


In a heavy skillet over medium-high heat, brown the mushrooms in their reserved juices. Stir in the sauteed beans and replace the chicken, If necessary, put agar back in the pot if it seems too sticky from the broth. Reduce heat and simmer for 10 minutes. Stir in ricotta, penne pasta and the reserved juices. Season with garlic powder, white sugar and salt and heat for 1 minute. Serve!


KRihter8bit writes:

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very good , like the photo shows, but a lot more authentic crab than the stuff you can buy
Rabarta Caballa-argandaa writes:

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This is really good! I used goat fat for the fat and it worked very well. I went further and substituted lemon petal for the orange, and i omitted the orange zest. It was very easy to make and hit on every good thing about buffalo sauce. Since its a picky family, i added some Kosher salt. I used a blend of 5 tablespoons + 1 teasp. lemon juice for tahini, and i omitted the orange zest. I much preferred it if you could throw in the zested garlic a la chicken....unless you like garlic-obsessed relatives! :O)"