Med Veg - Penne with Porcini Mushroom Sauce

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* Exported from MasterCook *

 

Penne with Porcini Mushroom Sauce

 

Recipe By :Donna Klein

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 ounce dried porcini or other dried wild

mushrooms

2 tablespoons extra-virgin olive oil

1 medium onion -- (6 to 8 oz) chopped

1/2 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon dried rubbed sage

8 ounces fresh white button mushrooms -- cleaned, trimmed, and

thinly sliced

2 large garlic cloves -- finely chopped

1 14 1/2 oz can stewed tomatoes -- juices reserved

2 tablespoons tomato paste

1/4 teaspoon sugar

1/8 teaspoon freshly grated nutmeg

salt and freshly ground black pepper, to

taste

2 tablespoons chopped fresh parsley -- (2 to 3 tablespoons)

12 ounces penne or other short tubular pasta

 

4 main dish or 6 to 8 pasta-course servings. Dried porcini mushrooms, gathered

wild from the hillsides of northern Italy, combine with locally cultivated fresh

ones to give this pasta a subtly enticing, smoky flavor. A perfect fall or

winter dish, this is that rare recipe whose flavor isn't compromised with the

use of preserved ingredients.

 

Soak the dried mushrooms in 1 cup hot water for 15 minutes; drain, reserving the

soaking liquid. Strain the soaking liquid through a coffee filter or paper

towel-lined strainer and set aside. Rinse the mushrooms thoroughly; chop

coarsely and set aside.

 

In a large nonstick skillet, heat the oil over medium heat. Add the onion,

oregano, basil, and sage and cook, stirring, until the onion is softened but not

browned, 3 to 4 minutes. Increase the heat to medium-high; add the fresh

mushrooms, reserved dried mushrooms, and the garlic. Cook, stirring constantly,

until the mushrooms soften, 3 to 4 minutes. Stir in the reserved soaking

liquid, tomatoes and their juices, tomato paste, sugar, nutmeg, salt, and

pepper. Bring to a boil, breaking the tomatoes apart as necessary with a wooden

spoon. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes, or

until the juices have slightly thickened. Remove from the heat and season with

additional salt and pepper as needed. Stir in the parsley, cover, and keep warm

until needed.

 

Meanwhile, cook the pasta in boiling salted water according to package

directions until al dente. Drain and transfer to a large warmed pasta bowl or

individual warmed serving plates; ladle the sauce over the top. Serve at once.

 

Advance Preparation - The cooled mushroom sauce, without the parsley, can be

stored, covered, in the refrigerator for up to two days. Reheat over low heat

and serve with freshly cooked pasta.

 

Source:

" The Mediterranean Vegan Kitchen "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 110 Calories; 7g Fat (53.4% calories from

fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 94mg

Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0