Pasta with Mushroom Cream Sauce
Pasta with Mushroom Cream Sauce
Adapted from My Prairie Cookbook
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- 1 ounce dried porcini mushrooms
- 1 Tbsp olive oil
- 1 pound cremini mushrooms (chopped)
- 8 ounces portobello mushrooms (stemmed and gills scraped off, chopped)
- 2 cloves garlic (minced)
- 1 bay leaf
- 1/3 cup red wine
- salt and pepper to taste
- 12 ounces whole wheat penne pasta
- 1 cup beef broth
- 1/4 cup fat free half and half
- 2 1/2 ounces Parmesan cheese, freshly grated
- 1 Tbsp butter
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Put the porcini mushrooms in a small bowl an pour hot water over them. Let them stand untl the mushrooms soften, about 25 minutes. Using a slotted spoon, transer the shrooms to a work surface and coarsely chop. Discard the soaking liquid.
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Heat the oil in a large heavy pot over medium-high heat. Add the chopped porcini, the cremini and portobello mushrooms, galic and bay leaf. Saute until the mushrooms are brown and tender, stirring often, about 10 minutes. Add the wine and simmer unntil almost all the liquid evaporates, scraping up any browned bits, about 1 minute. Season the mushroom mixture to taste with salt and pepper. Remove from heat.
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Cook the pasta in a large pot of boiling salted water. Drain well
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Stir the broth and cream into the mushroom mixture and put it back on the stove over medium heat and simmer for 3 minutes. Add the Parmesan, butter, and pasta; toss to coat. Cook, stirring frequently, about 2 minutes. Discrd the bay leaf and season to taste with salt and pepper. Serve hot with additional Parmesan if desired.