posted by RisaG 07-14-100 5:51 PM
* Exported from MasterCook *
Penne Pasta with Forest Mushrooms
Recipe By : Celebrity Dish Magazine, 2/2000, p. 23
Serving Size : 4 Preparation Time :0:00
Categories : Mushrooms Pasta
Amount Measure Ingredient -- Preparation Method
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6 oz. cremini or other wild mushrooms
8 oz. white button mushrooms
1/2 cup onion -- chopped
2 tbsp. garlic -- minced
2 tbsp. olive oil
1/4 cup dry white wine
4 cups vegetable stock
2 tbsp. parsley -- coarsely chopped
1 tsp. dried thyme
1/2 cup nonfat sour cream
salt and pepper
4 cups cooked penne pasta -- 1.5 lb. dried
2 tbsp. Parmesan cheese -- shredded
2 tbsp. fresh basil -- slivered
Coarsely chop all mushroom stems and enough white caps to measure 2 cups. Thinly slice remaining caps.
In a large nonstick skillet, cook chopped mushrooms, onion and half of garlic in 1 tbsp. olive oil over medium-high heat until tender and lightly browned, about 5 minutes.
Add 2 tbsp. wine and boil until almost evaporated. Pour in stock. Add parsley and thyme. Bring to a simmer, reduce heat to low and cook until liquid is reduced to 1-1/2 cups, 25-30 minutes. Puree chopped mushrooms and liquid to a sauce.
Wipe out nonstick skillet. Heat remaining olive oil over high heat. Add sliced mushroom caps and remaining garlic and saute until mushrooms are limp, about 3 minutes. Pour in remaining wine and boil until evaporated. Pour pureed sauce over sauteed mushroom slices. Stir in sour cream; simmer 2 minutes. Season with salt and pepper, to taste.
To serve, place 1 cup cooked pasta in each of 4 shallow bowls. Ladle 1/2 cup mushroom sauce over each serving. Top with shredded Parmesan and slivered fresh basil.
4 servings, 392 calories and 9 grams of fat per serving.