Moosewood/PASTA -- Pasta w/Porcini Mushroom Sauce

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* Exported from MasterCook *

 

Pasta with Porcini Mushroom Sauce

 

Recipe By :Sundays at the Moosewood Restaurant

Serving Size : 2 Preparation Time :0:00

Categories : Moosewood Cookbooks

 

Amount Measure Ingredient -- Preparation Method

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1 oz dried porcini mushrooms -- about 2/3 cup

2 tbsp butter -- * see note

1 small onion -- diced

1/2 tsp chopped dried rosemary

1/4 cup marsala wine -- ** see note

1 tbsp tomato paste

1 cup heavy cream

1 tbsp fresh parsley -- chopped

salt and freshly ground black pepper -- to taste

1/2 lb whole wheat pasta -- *** see note

1/4 cup freshly grated Parmesan cheese -- or more

 

Break each mushroom into two or three pieces. Soak them in once cup of

hot water for at least 20 minutes. Meanwhile, heat a large covered pot

of water. Melt the butter in a saucepan large enough to hold the cooked

pasta. Saute the onions and rosemary in the butter for several minutes,

until the onion is translucent. Mix in the marsala and cook for 2

minutes more.

 

Drain the mushrooms through a coffee filter or several paper towels and

reserve the liquid. Add 1/2 cup of the mushroom water, all of the

mushrooms, and the tomato paste to the sauteed onions. Simmer. Mix the

cream and the parsley into the mushroom sauce and lower the heat to a

gentle simmer. Don't allow the water to boil. Add salt and pepper to

taste.

 

When the water in the large pot comes to a rolling boil, stir in the

pasta and cover the pot until the water returns to a boil. When the

pasta is al dente, drain and add to the sauce in the saucepan. Add the

cheese and toss everything to coat the pasta evenly. Serve immediately.

 

 

 

 

 

 

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Per serving: 997 Calories (kcal); 57g Total Fat; (50% calories from fat); 22g

Protein; 106g Carbohydrate; 194mg Cholesterol; 242mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 11 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0