The document provides recipes for 3 dishes: 1) A fennel and radish salad with olive oil and lemon dressing. 2) Linguine topped with mascarpone, gorgonzola cheese and cracked green pepper. 3) Braised white mushrooms and onions sautéed in butter and olive oil and flambéed with white wine. Each recipe serves 4 and includes a list of ingredients and instructions.

1. Dishes:
1. Fennel (or Kolrabie) Salad with radish
2. Linguine with Mascorpone Gorgonzola and Pepper
3. >Braised White Mushrooms & Onions<
REZEPTE:
Fennel (or Kolrabie) Salad with radish
Recipe:
Yields 4 Servings
Ingredients:
• 2 Large Fennel (or Kolorabi)
• 6 Radish
• 1/4 Olive Oil
• 1 Lemon
• 1/8 cup Water
• Salt
• White Pepper
Instructions:
• Slice the fennel and the radish as thin as possible.
• Toss them together in a bowl
• Make a sauce out of olive oil, lemon juice and the water.
• Season to taste with salt and pepper.
>Linguine with Mascorpone Gorgonzola and Pepper<
Recipe:
Yields 4 Servings
Ingredients:
• 150 Grams Mascorpone Gorgonzola
• 1 Package Linuquine Pasta
• Cracked Green Pepper
• Tbls. Of Olive Oil
Instructions:
• Cook the pasta and drain
• Put 50 grams cheese in middle of plate
• Place the pasta around it in a birdnest stlye.
• Crack the Pepper over and springled over and around the noodles
• Add a dash of olive oil to the noodles if needed
>Braised White Mushrooms & Onions<
Recipe:
Yields 4 Servings

2. Ingredients:
• 1 Small Basekt of (small) White Mushrooms (500 Grams)
• 3 Medium Sized Onions
• 100 grams butter
• 1 / 4 Cup Olive Oil
• 1 / 2 Cup White Wine
Instructions:
• Place the butter and olive oil in the saute pan.
• Add the Onions Cut into quarteres
• When the onions are somewhat transparent add the whole mushrooms
• Add the wine and add salt and pepper to taste.
• Add a dash of olive oil to the noodles if needed