orecchiette broccoli and mushroom ragout

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see the recipe on how to rehydrate mushrooms

 

 

 

* Exported from MasterCook *

 

Orecchiette, Broccoli and Mushroom Ragout

 

Recipe By :Veg Times Staff

Serving Size : 6 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces orecchiette

2 cups broccoli florets

1/2 ounce dried morel or oyster or mixed mushrooms

1 cup boiling water

2 tablespoons olive oil or butter

1 1/4 cups chopped onion

(about 2 medium onions)

8 ounces fresh oyster mushrooms -- halved if large

OR cremini or morel or chanterelle

OR a mixture

4 cloves garlic -- minced

1/4 cup dry red wine such as Cabernet Sauvignon

2 teaspoons dried herbes de Provence or fines herbes

OR 1 teaspooneach dried basil and thyme

(see Helpful Hints)

1/2 teaspoon salt -- or to taste

Freshly ground black pepper

 

Makes 6 servings

 

In a large saucepan, bring 3 quarts of water to a boil. Place the pasta in the

boiling water, stir, and return to a boil. Cook until al dente, stirring

occasionally, 8 to 10 minutes, adding the broccoli to the cooking water during

the last 2 to 3 minutes of cooking time.

 

Meanwhile, cut the dried mushrooms into 1/2-inch pieces with scissors or a sharp

knife. Place them in a small bowl and pour the boiling water over them; let

stand 10 minutes. Heat the oil or butter in a large, deep skillet over medium

heat. Add the onion and cook, stirring, for 5 minutes. Add the fresh mushrooms

and garlic and cook, stirring, for 3 minutes. Add the wine, herbs, and salt and

cook 1 minute. Add the dried mushrooms with the soaking water and cook 5

minutes more.

 

Drain the pasta and broccoli in a colander and add to the skillet with the

mushroom mixture. Simmer until heated through, 1 to 2 minutes. Ladle into

shallow bowls; sprinkle with pepper to taste.

 

Helpful Hints: Herbes de Provence is a blend of dried herbs that commonly

flavors the cuisine of Provence, France. The blend usually consists of dried

basil, rosemary, sage, thyme, lavender, summer savory, and fennel seed. Look

for packaged herbes de Provence in the spice aisle of your supermarket or in

gourmet food shops.

 

Fines herbes is a mixture of chopped fresh chives, parsley, tarragon, and

chervil.

 

Per Serving: 232 Calories; 8g Protein; 6g Fat; 37g Carbohydrates; 0 Cholesterol;

209mg Sodium; 3g Fiber.

 

Recipes by Jay Solomon and Karen A. Levin.

 

Copyright: " ©1997 by Vegetarian Times, Inc. ISBN: 0-02-861728-2 "

 

Source:

" Vegetarian Times Low-Fat & Fast Pasta (page 46) "

S(Archive):

" Kathleen "

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Per Serving (excluding unknown items): 62 Calories; 5g Fat (63.4% calories from

fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 187mg

Sodium. Exchanges: 1 Vegetable; 1 Fat.

 

 

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