INGREDIENTS
2 cups
Crimini mushrooms
1
Leek
1
pkg Oyster mushrooms
1
pkg Porcini mushrooms
2 tbsp
Rosemary
2
Shallots
4
Eggs
3 cups
All purpose flour
1 tsp
Salt
1
Salt and pepper
1 pinch
Salt and pepper
2 tbsp
Olive oil
3 tbsp
Butter
125 g
Goat cheese
1/2 cup
Half and half cream
1
Parmesan cheese, fresh grated
1 cup
Ricotta
1/2 cup
Limoncello