INGREDIENTS

INSTRUCTIONS

Pour 1/4 litre of hot water over the dried mushrooms and soak them until
they are soft - about 20 minutes. Drain the porcines and reserve their
soaking liquid. cut them into 1/4 inch pieces. heat the oil in a large
heavy frying pan over medium heat. Add the onion and saute until it turns
translucent - about 4 minutes. Add the porcines and button mushrooms, salt
and pepper. Cook until the mushrooms begin to brown - about 5 minutes. Add
the garlic and the wine and cook the mixture until the liquid has reduced
to approximately 2 tablespoons - about 5 minutes more. Add the penne to 3
litres of boiling water with 1 1/2 teaspoons of salt. Start testing the
pasta after 10 minutes and cook until it is al dente. While the penne is
cooking, pour the reserved porcine liquid into the pan containing the
mushrooms and cook until the liquid is reduced to approximately 4
tablespoons - about 5 minutes. Stir in the tomatoes and cook until the
mixture is heated through - about 3 minutes. drain the pasta and add to the
pan along with the chopped parsley and tarragon. Toss well and serve.
Recipe By     : Healthy Home Cooking
Posted to MC-Recipe Digest V1 #279
Date: Tue, 05 Nov 1996 05:38:28 GMT
From: Paul Greenhow <paul@greenhow.demon.co.uk>

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