Guest guest Posted February 15, 2002 Report Share Posted February 15, 2002 * Exported from MasterCook * Penne With Artichokes And Oyster Mushrooms Recipe By : Pasta For All Seasons, by Robin Robertson, page 76 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 small yellow onion -- minced 8 ounces oyster mushrooms -- sliced 2 tablespoons all-purpose flour 2 cups soy milk or milk 14 ounces canned artichoke hearts -- drained and sliced 1 teaspoon capers -- drained salt and freshly ground black pepper 1 pound penne Serves 4 This versatile dish is elegant enough for guests, yet easy enough for a quick weeknight supper. Fresh or frozen artichoke hearts may be used, if you prefer, but avoid the marinated kind as the flavor of the marinade is too strong for this dish. Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add oyster mushrooms and cook, stirring, for 1 to 2 minutes, or until slightly softened. Stir in the flour and cook 1 minute longer. Slowly stir in the milk or soy milk, stirring constantly until the sauce thickens. Add the artichokes, capers, and salt and pepper to taste. Keep warm over low heat. Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8 to 10 minutes. When the pasta is cooked, drain it and place in a shallow serving bowl. Add the sauce and toss gently Serve immediately Other pasta choices: ziti or other tubular pasta - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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