Penne With Dried Mushrooms Recipe

Summary

CuisineCourse
DishMain Ingredient

Ingredients

 Tomatoes1 Pound (Preferably Roma)
 Dried mushrooms1 Ounce (Preferably Porcini, But Any Wild Mushroom Will Do)
 Olive oil2 Tablespoon
 Onion1 Medium, finely chopped
 Garlic4 Clove (20 gm), crushed
 Basil leaves1 Bunch (100 gm), chopped
 Penne pasta1 Pound (Short Tube)
 Heavy cream1 Cup (16 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3075 Calories from Fat 1144

% Daily Value*

Total Fat 129 g198.4%

Saturated Fat 59.8 g298.8%

Trans Fat 0 g

Cholesterol 328.8 mg

Sodium 530.2 mg22.1%

Total Carbohydrates 402 g134.2%

Dietary Fiber 30.3 g121%

Sugars 38.1 g

Protein 74 g148.7%

Vitamin A 251.8% Vitamin C 165.9%

Calcium 46.6% Iron 77.2%

*Based on a 2000 Calorie diet

Directions

Dice and set aside.
Cover with hot water and let stand 20 minutes.
Remove from water and slice thinly.
Heat in skillet.
Cook in oil until onions are yellow in color.
Add drained mushrooms.
Cook approx.3-5 minutes, stirring constantly.
Add along with diced tomatoes to onion mixture.
Cook over medium-low heat, stirring occasionally, for approx.15 minutes.
Partially cover and cook over low heat another 5 minutes until tomatoes become very soft.
Let sauce rest approx. 30 minutes, away from heat, in skillet.
Cook in boiling water until al dente (firm to the bite).
Drain and add to sauce and cook over medium heat for approx.1 minute.
Add to pasta and cook until sauce is slightly reduced.
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