PASTA SAUCE: Penne with Porcini Mushroom Sauce - 9 pts

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* Exported from MasterCook *

 

Penne with Porcini Mushroom Sauce - 9 pts

 

Recipe By :The Mediterranean Vegan Kitchen by Donna Klein

Serving Size : 4 Preparation Time :0:00

Categories : Quick Vegan

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

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

1 ounce dried porcini mushroom -- or other dried wild mushrooms

2 tablespoons extra virgin olive oil

1 medium onion -- (6 to 8 ounces), chopped

1/2 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon dried rubbed sage

8 ounces fresh white button mushrooms -- cleaned, trimmed, and

thinly sliced

2 large garlic cloves -- finely chopped

14 1/2 ounces stewed tomatoes -- (1 can), juices reserved

2 tablespoons tomato paste

1/4 teaspoon sugar

1/8 teaspoon freshly grated nutmeg

salt and freshly ground pepper to taste

2 tablespoons chopped fresh parsley -- (2 to 3 tablespoons, to taste)

12 ounces penne -- or other short tubular pasta

 

Soak the dried mushrooms in 1 cup hot water for 15 minutes; drain, reserving the

soaking liquid. Strain the soaking liquid through a coffee filter or paper

towel-lined strainer and set aside. Rinse the mushrooms thoroughly; chop

coarsely and set aside.

 

In a large nonstick skillet, heat the oil over medium heat. Add the onion,

oregano, basil, and sage and cook, stirring, until the onion is softened but not

browned, 3 to 4 minutes.Increase the heat to medium-high; add the fresh

mushrooms, reserved dried mushrooms, and the garlic. Cook, stirring constantly,

until the mushrooms soften, 3 to 4 minutes. Stir in the reserved soaking liquid,

tomatoes and their juices, tomato paste, sugar, nutmeg, salt, and pepper. Bring

to a boil, breaking apart as necessary with a wooden spoon. Reduce the heat to a

medium-low and simmer, uncovered, for 10 minutes, or until the juices have

slightly thickened. Remove from the heat and season with additional salt and

pepper as needed. Stir in the parsley, cover, and keep warm until needed.

 

Meanwhile, cook the pasta in boiling salted water according to package

directions until al dente. Drain and transfer to a large warmed pasta bowl or

individual warmed serving plates; ladle the sauce over the top. Serve at once.

 

ADVANCE PREPARATION: The cooled mushroom sauce, without the parsley, can be

stored, covered, in the refrigerator for up to two days. Reheat over low heat

and serve with freshly cooked pasta.

 

Makes 4 main course or 6 to 8 pasta course servings.

 

Per main course serving: Cals 470; Total Fat 9g (sat fat 1g); Carbs 86g; Fiber

6g; Prot 15g; Chol 0mg; Sodium 338mg.

 

Dried porcini mushrooms, gathered wild from the hillsides of Northern Italy,

combine with locally cultivated fresh ones to give this pasta a subtly enticing,

smoky flavor. A perfect fall or winter dish, this is that rare recipe whose

flavor isn't compromised with the use of preserved ingredients.

 

Description:

" 9 pts "

S(Formatted by Chupa Babi):

" 07.03.06 "

Copyright:

" 2001 "

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Per Serving (excluding unknown items): 461 Calories; 9g Fat (16.5% calories from

fat); 14g Protein; 84g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 103mg

Sodium. Exchanges: 4 Grain(Starch); 3 1/2 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 3154 900231 0 0 0 0 0 0 0 5858