* Exported from MasterCook *
Penne with Porcini Mushroom Sauce - 9 pts
Recipe By :The Mediterranean Vegan Kitchen by Donna Klein
Serving Size : 4 Preparation Time :0:00
Categories : Quick Vegan
Veggie WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce dried porcini mushroom -- or other dried wild mushrooms
2 tablespoons extra virgin olive oil
1 medium onion -- (6 to 8 ounces), 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
14 1/2 ounces stewed tomatoes -- (1 can), juices reserved
2 tablespoons tomato paste
1/4 teaspoon sugar
1/8 teaspoon freshly grated nutmeg
salt and freshly ground pepper to taste
2 tablespoons chopped fresh parsley -- (2 to 3 tablespoons, to taste)
12 ounces penne -- or other short tubular pasta
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 apart as necessary with a wooden spoon.
Reduce the heat to a 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.
Makes 4 main course or 6 to 8 pasta course servings.
Per main course serving: Cals 470; Total Fat 9g (sat fat 1g); Carbs 86g; Fiber
6g; Prot 15g; Chol 0mg; Sodium 338mg.
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.
Description:
"9 pts"
S(Formatted by Chupa Babi):
"07.03.06"
Copyright:
"2001"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 461 Calories; 9g Fat (16.5% calories
from fat); 14g Protein; 84g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;
103mg Sodium. Exchanges: 4 Grain(Starch); 3 1/2 Vegetable; 1 1/2 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 3154 900231 0 0 0 0 0 0 0 5858
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