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Baked Penne with Double Mushroom Sauce

Posted By 3FC On December 30, 2006 @ 8:20 pm In Entrees,Vegetarian | 1 Comment

recipe ingredients
2 pounds mushrooms
2 onions (about 1 lb. total), peeled and finely chopped
2 tablespoons minced or pressed garlic
4 cups fat-skimmed beef or vegetable broth
1 ounce (3/4 cup) dried porcini mushrooms
1/4 cup cornstarch
1 1/2 cups dry vermouth
1 teaspoon fresh thyme leaves or dried thyme
3/4 pound dried penne pasta
1 cup shredded part-skim mozzarel1a cheese
2 tablespoons shredded parmesan cheese
Salt and pepper
2 tablespoons minced parsley

recipe directions
Rinse fresh mushrooms, trim, andcut into large pieces (cutting small ones just in half) In a 5- to 6-quart pan, combine mushrooms, onions, garlic, and 1/2 cup broth. Stir often over high heat until liquid has evaporated and mushrooms begin to brown, about 20 minutes. Add 1 1/2 cups broth and stir often until liquid has evaporated, 12 to 15 minutes longer. Meanwhile, in a bowl, pour 2 cups boiling water over porcini mushrooms; let stand until mushrooms are limp, about 10 minutes. Squeeze porcinis in water to release grit, then lift out, squeeze dry, and chop. Slowly pour out 1 3/4 cups soaking water, leaving sediment behind, and reserve; discard remainder. In another bowl, blend remaining 2 cups broth with cornstarch. Add chopped porcinis, soaking liquid, vermouth, and thyme to pan with common mushrooms. Mix in cornstarch mixture and stir until boiling. Remove from heat. In another 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add pasta and stir occasionally until tender to bite, about 12 minutes. Drain. Mix pasta with mushroom sauce; add mozzarella cheese and stir to blend. Pour pasta mixture into a shallow 3-quart casserole (about 9 by 13 in.). Bake, covered, in a 350*F oven until sauce begins to bubble, about 25 minutes (1 to 1 1/4 hours if chilled). Uncover, sprinkle evenly with parmesan cheese, and bake about 5 minutes longer. Let stand 10 minutes. Sprinkle with parsley Spoon out portions. Add salt and pepper to taste.

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