Pasta - Toasted Macaroni and Mushrooms

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* Exported from MasterCook *

 

Toasted Macaroni with Mushrooms

 

Recipe By :Jim Fobel's Big Flavors

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons extra-virgin olive oil

8 ounces fresh mushrooms -- thinly sliced

1/4 cup chopped parsley, plus more for serving

1 large garlic clove -- minces or crushed through a press

1 teaspoon dried oregano -- crumbled

1 teaspoon dried basil -- crumbled

1/2 cup dry white wine

8 ounces elbow macaroni

2 cups vegetable broth

1/4 cup light cream

1/3 cup freshly grated Parmesan cheese, plus more

for serving

1/4 teaspoon black pepper

pinch salt, if needed

 

Spoon 2 tablespoons of the olive oil into a large, heavy skillet set over high

heat. Add the mushrooms and saute until browned, 3 to 4 minutes. Reduce the

heat; add the parsley, garlic, oregano, and basil and cook for two minutes.

Pour in the wine and simmer for 3 to 5 minutes to allow the mushrooms to absorb

some of the wine. Remove from the heat and reserve.

Place a large saucepan over moderately high heat. Spoon in the remaining 2

tablespoons olive oil and add the macaroni. Toss and stir constantly until the

pasta is toasted deep golden brown, 3 to 5 minutes. Pour in the broth and bring

to a boil, stirring occasionally, over high heat. Reduce the heat and simmer,

uncovered, until the pasta is almost tender and the broth is almost absorbed,

about 12 minutes.

Stir in the mushroom mixture and the cream and cook for 3 to 4 minutes to blend

flavors. Remove from the heat and stir in 1/3 cup of the Parmesan and the

pepper. If necessary, add a little salt to taste (the saltiness of the cheese

and broth will determine this). Serve hot, sprinkled with additional Parmesan

and parsley.

 

 

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Per serving: 716 Calories (kcal); 12g Total Fat; (15% calories from fat); 24g

Protein; 119g Carbohydrate; 22mg Cholesterol; 1654mg Sodium

Food Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

NOTES : This unorthodox treatment of browning uncooked macaroni in olive oil

contributes a wonderful new flavor to the pasta. It is not boiled in the

traditional sense; rather, vegetable broth is added to plump up the pasta as it

makes a sauce.

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