Pasta with Wild & Domestic Mushroom Sauce
This woodsy sauce can be prepared ahead, then reheated and tossed with hot cooked pasta. At the table, pass freshly grated Parmesan cheese and the pepper mill.
  • 1/4 ounce dried porcini mushrooms
  • 1 cup boiling water
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 12 ounces fresh shiitake mushrooms, stems trimmed and caps thinly sliced
  • 8 ounces button mushrooms, thinly sliced
  • 3/4 teaspoon rosemary, crumbled
  • 3/4 teaspoon salt
  • 1/4 cup bourbon or brandy
  • 1/2 cup dry white wine
  • 2 cups canned tomatoes, chopped with their juice
  • 12 ounces fusilli, gemelli, or farfalle pasta

1. In small heatproof bowl, combine dried mushrooms and boiling water; set aside until softened, about 20 minutes. With your fingers, lift mushrooms from liquid, rinse and coarsely chop. Strain soaking liquid through coffee filter or cheesecloth-lined sieve; set aside.

2. In large nonstick skillet, heat 1 tablespoon of oil over medium heat. Add onion and garlic and cook, stirring occasionally, 7 minutes or until onion has softened.

3. Add remaining 1 tablespoon oil, fresh shiitake mushrooms, button mushrooms, chopped porcini, rosemary, and salt. Cover and cook, stirring occasionally, 10 minutes or until fresh mushrooms are tender.

4. Add bourbon, increase heat to high, and cook 1 minute. Add wine and reserved soaking liquid and cook 3 minutes. Stir in tomatoes, reduce heat to medium, and cook 5 to 7 minutes or until sauce is lightly thickened.

5. Meanwhile, in large pot of boiling salted water, cook pasta according to package directions; drain. Toss hot pasta with mushroom sauce.

Nutritional Information
Per serving: 328 calories, 7.6g total fat, 1.1g saturated fat, 5.1g monounsaturated fat, 0.9g polyunsaturated fat, 4.7g dietary fiber, 10g protein, 40g carbohydrate, 0mg cholesterol, 637mg sodium.
Good source of: fiber, iron, selenium.

Date Published: 09/19/2005 > Printer-friendly Version