posted by RisaG 01-29-99 6:12 PM
* Exported from MasterCook *
Baked Penne Pasta with Wild Mushroom Ragout
Recipe By : Cafe Alfresco, Dunedin, FL
Serving Size : 6 Preparation Time :0:00
Categories : January 1999
Amount Measure Ingredient -- Preparation Method
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1/2 oz. dried porcini mushrooms
2 cups hot water
6 tbsp. butter -- 3/4 stick
1 3/4 cups onions -- finely chopped
8 oz. fresh button mushrooms -- chopped
6 oz. fresh shiitake mushrooms -- stemmed/sliced
2 1/2 tbsp. all-purpose flour
2 1/2 cups whole milk
3/4 cup Parmesan cheese -- freshly grated
1/2 cup fresh chives -- finely snipped
12 oz. penne pasta
1/2 cup fresh breadcrumbs -- from French bread
Place porcini in small bowl. Add 2 cups hot water and let soften 20 minutes. Using slotted spoon, remove porcini.
Reserve liquid. Coarsely chop porcini.
Melt 3 tbsp. butter in heavy large skillet over medium-high heat. Add onions and saute until soft, about 5 minutes.
Add button and shiitake mushrooms and saute 5 minutes. Mix in porcini and reserved soaking liquid, leaving any sediment
behind in bowl. Simmer over medium-high heat 10 minutes.
Melt remaining 3 tbsp. butter in heavy saucepan over medium heat. Add flour and stir constantly untili golden,about 2
minutes. Gradually whisk in milk.
Stir until sauce thickens and boils, about 3 minutes.
Stir into mushroom mixture. Simmer 2 minutes, stirring occasionally. Stir in 1/2 cup Parmesan cheese and chives. Season sauce to taste with
salt and pepper.
Set aside. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
Preheat oven to 425°F. Butter 13x9x2 inch glass baking dish. Cook pasta in large pot of boiling salted water until tender
but still firm to the bite. Drain well.
Return to pot. Add mushroom sauce and toss well to coat.
Transfer to prepared baking dish. Sprinkle breadcrumbs and remaining 1/4 cup Parmesan cheese.
Bake casserole until heated through and light golden brown, about 25 minutes.