Complete Italian Vegetarian Cookbook

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* Exported from MasterCook *

 

Penne with Portobello Mushroom Ragu

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium portobello mushrooms -- (about 8 ounces)

3 tablespoons extra virgin olive oil

1 medium onion -- minced

1 teaspoon minced fresh rosemary leaves

salt & freshly ground black pepper

1/2 cup dry red wine

--such as Chianti

1 1/2 cups canned whole tomatoes, drained -- chopped

1 pound penne

freshly grated Parmigano-Reggiano cheese

 

Bring 4 quarts of water to a boil in a large pot for cooking the pasta.

 

Remove and discard the mushroom stems. Wipe the caps clean. Cut the mushrooms

in half; slice each half crosswise into 1/4-inch thick strips. Set aside.

 

Heat the oil in a large skillet. Add the onion and saute over medium heat until

translucent, about 5 minutes. Add the mushrooms and cook, stirring

occasionally, until they are quite tender and have begun to give off some

liquid. Stir in the rosemary and salt & pepper to taste and cook for 30 seconds

more.

 

Add the wine and simmer until it reduces by half, about 3 minutes. Add the

tomatoes and simmer until the sauce thickens considerably, 10 to 15 minutes.

Adjust the seasonings.

 

When the water comes to a boil, add salt to taste and the penne. Cook until al

dente and then drain.

 

Toss the penne with the mushroom sauce and mix well. Divide among individual

bowls and serve immediately with grated cheese passed separately at the table.

 

 

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Per serving: 141 Calories (kcal); 10g Total Fat; (73% calories from fat); 2g

Protein; 6g Carbohydrate; 0mg Cholesterol; 23mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

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