Fusilli With Mushrooms, Leek and Bacon

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cups thinly sliced mixed mushrooms (white, oyster, shiitake)
• 1 leek, sliced
• 150 g bacon, diced finely
• 1 red pepper, diced
• 12 cup vegetable stock or 12 cup chicken stock
• salt & freshly ground black pepper
• 34 lb fusilli
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped
• 12 cup grated friulano cheese or 12 cup mozzarella cheese

1. In a saucepan, saute the sliced mushrooms in the olive oil and butter over high heat for 5 minutes.
2. Add the leek, bacon and red pepper.
3. Cook over medium heat for 5 minutes.
4. Add the stock and simmer for 2 minutes.
5. Add salt and pepper to taste.
6. In a large pot, cook the fusili in plenty of boiling, salted water until al dente.
7. Drain the pasta and toss with the sauce.
8. Add the thyme and parsley and toss gently.
9. Transfer to a serving platter, sprinkle with cheese and serve immediately.

olive oil, butter, mushrooms, bacon, red pepper, vegetable stock, salt, fusilli, fresh thyme, fresh parsley, friulano cheese

Taken from www.food.com/recipe/fusilli-with-mushrooms-leek-and-bacon-184665 (may not work)