pasta - Individual Crispy Porcini Bakes

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I sent this and a couple others with that moussaka one, but now I can't remember

what:) I'm having a bad day, my computer isn't being cooperative-

 

 

* Exported from MasterCook *

 

Individual Crispy Porcini Bakes

 

Recipe By :Amanda Grant

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 ounces hot water

1/2 cup dried porcini mushrooms -- (1 oz.)

2 tablespoons olive oil -- plus extra for drizzling

5 shallots -- sliced

4 garlic cloves -- chopped

pound portobello and/or button mushrooms -- sliced

1 1/2 cups penne pasta -- (12 ozs.)

1 cup fresh bread crumbs -- (2 ozs.)

1/4 cup pine nuts -- (1 oz.)

handful of fresh thyme leaves -- roughly chopped

sea salt and freshly ground black pepper

 

If you are fortunate enough to have access to fresh porcini mushrooms, use them;

they are a real joy. Admittedly, they fetch a premium price, but the consolation

is that a little goes a long way. Porcini are among the wild mushrooms that dry

well. Others worth trying are morels and shiitake To make sure you get maximum

flavor (and your money's worth), use the soaking liquor in a wonderful stock for

soup, the base to a stew, or, as in this recipe, a sauce for pasta.

 

Pour the hot water over the porcini, and let stand for 30 minutes. Drain, and

finely chop the porcini. Squeeze Out their juice with your hands, and reserve

all the liquor. Heat the olive oil in a frying pan. Add the shallots a garlic,

and saute over moderate beat for a few minutes, until softened and golden. They

must not brown. Add the portobello and/or button mushroom and cook for another 5

minutes. Stir in the porcini and their reserved liquor, and boil rapidly for 5

minutes, until syrupy. Bring a large saucepan of water to a boil, and cook the

pasta according to the instructions on the package. Drain, and return the pasta

to the saucepan. Add the Mushrooms, and toss well. Season with salt and pepper

to taste. Divide the pasta among four individual gratin dishes.

 

Turn the grill to high. Spread the bread crumbs and nuts out on a baking tray,

and toast for about 2 minutes. Mix with the thyme, and scatter the mixture over

the pasta. Drizzle a little olive oil on top, and pop dishes under the grill

until the topping is golden. Serve immediately.

 

each serving contains:

 

Calories 480 - Protein 17g - Fat 13g (saturated 1 g) -

Carbohydrates 78g - Fiber 5g - Calories from fat 25

 

 

 

 

 

 

 

Source:

" Fresh and Fast Vegan Pleasures "

Copyright:

" 2002 Amanda Grant "

 

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Per Serving (excluding unknown items): 328 Calories; 12g Fat (31.4% calories

from fat); 10g Protein; 47g Carbohydrate; 3g Dietary Fiber; trace Cholesterol;

65mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 2 Fat.

 

 

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