| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
Dairy, Main dish, Side dishes |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Onion; chopped |
| 2 |
lg |
Garlic cloves; minced |
| 1/4 |
ts |
Red pepper flakes |
| 1 |
ts |
Dried basil |
| 1 |
ts |
Oregano |
| 2 |
tb |
Olive oil |
| 1 |
lb |
Shiitake mushrooms; sliced |
| 1/2 |
|
Stick butter |
| 3 |
tb |
Flour |
| 2 |
c |
Milk |
| 2 |
cn |
(28 oz) Italian tomatoes; drained and chopped |
| 1/4 |
lb |
(1 cup) Fontina cheese; grated |
| 1/4 |
lb |
(1 Cup) Gorganzola; grated |
| 1 1/2 |
c |
Parmesan cheese; grated |
| 2/3 |
c |
Fresh parsley; chopped |
| 1 |
lb |
Penne or farfalle pasta |
INSTRUCTIONS
Make a roux with butter , flour and milk. Saute onion , mushrooms and
garlic. Pour roux over vegetables and add tomatoes Add seasonings. Set
aside 1/4 cup Parmesan cheese and add all the rest of the cheeses.
Add pasta to boiling water and boil for 5 minutes. Drain and add to
mushrooms. Add salt and pepper
Place in a buttered 3-4 quart baking dish. Sprinkle with 1/4 cup Parmesan
and dot with one TBS butte. Bake at 450 degrees for 25-30 minutesr
Posted to JEWISH-FOOD digest V97 #235 by Judith Sobel <jcs@mindspring.com>
on Aug 20, 1997
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