THEME: Penne Ai Funghi Selvaggi
Jamie R
Posted By: Pam~Gator Town, FL
Date: July 24th 2003
Board: Daily Recipe Swap at RecipeLink.com
4 TBS unsalted butter
2 TBS fine-chopped shallots
5 ounces portobello mushrooms, stems removed and caps cut into
3/8-inch-thick slices
5 ounces shiitake mushrooms, stems removed and caps cut into
3/8-inch-thick slices
1-1/2 cups burgundy wine, divided
1/3 cup chicken or vegetable broth
1 TBS plus 1 teaspoon all-purpose flour
1 cup plus 2 tablespoons fresh-grated parmesan cheese
Pinch salt and fresh-ground black pepper
4 ounces dried penne pasta, cooked according to package
In a large non-reactive skillet, melt butter over medium heat. Add
shallots and saute about 2 minutes, or until soft and golden. Stir in
mushrooms and saute 1 minute. Add 1-1/4 cups wine and broth; simmer 1
minute.
In a measuring cup, add flour to remaining 1/4 cup wine and stir
until smooth. Slowly stir into mushroom mixture and continue stirring
until slightly thickened and smooth. Stir in 1 cup cheese, salt and
pepper; cook, stirring, until cheese melts.
When thoroughly heated, toss with cooked pasta. To serve, divide
pasta among 2 warm serving bowls and toss each with a TBS cheese.
Makes 2 servings.
Per serving: 726 calories, 52 percent calories from fat, 37 grams
protein, 54 grams carbohydrates, 5 grams total fiber, 42 grams total
fat, 106 milligrams cholesterol, 1,363 milligrams sodium.