| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mushrooms, Pasta | 4 | Servings | |
INGREDIENTS
| 250 | g | Penne rigati |
| 15 | g | Porcini mushrooms |
| 2 | T | Virgin olive oil |
| 1 | Small onion | |
| 250 | g | Button mushrooms, cut in |
| 1/4" dice | ||
| 1/2 | t | Salt |
| Freshly ground black pepper | ||
| 3 | Garlic cloves, finely choppd | |
| 1/4 | Litre dry white wine | |
| 750 | g | Tomatoes skinned seeded |
| chopped | ||
| 6 | T | Chopped parsley |
| 2 | T | Chopped tarragon |
| 1 1/2 | aspoons of salt. Start testing the pasta after 10 , aspoons of salt. Start testing the pasta after 10 minutes and |
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 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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Nutrition (calculated from recipe ingredients)
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Calories: 235
Calories From Fat: 8
Total Fat: 1g
Cholesterol: 0mg
Sodium: 751.5mg
Potassium: 858mg
Carbohydrates: 22.3g
Fiber: 5.3g
Sugar: 7.9g
Protein: 5.2g