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Baked Penne with Double Mushroom Sauce




Source of Recipe


Sunset Magazine






Recipe Introduction


This recipe can be prepared in advance.





List of Ingredients



• 2 pounds common mushrooms, (about 1 in. wide)
  
• 1 pound onion, peeled and finely chopped
  
• 2 tablespoons minced or pressed garlic cloves
  
• 4 cups fat-skimmed beef broth or 4 cups vegetable broth
  
• 1 ounce porcini mushroom
  
• 1/4 cup cornstarch
  
• 1-1/2 cups dry vermouth
  
• 1 teaspoon fresh thyme or 1 teaspoon dried thyme
  
• 3/4 pound penne
  
• 1 cup shredded light mozzarella cheese
  
• 2 tablespoons shredded parmesan cheese
  
• 2 tablespoons minced parsley
  
• salt
  
• freshly ground black pepper
  






Instructions



1. Rinse and drain common mushrooms. Trim and discard discolored stem ends; cut mushrooms wider than 1 inch in half lengthwise through caps.
   
   
2. In a 5- to 6-quart pan, combine mushrooms, onions, garlic, and 1/2 cup broth. Stir often over high heat until liquid has evaporated and mushrooms begin to brown, about 20 minutes. Add 1-1/2 cups broth and stir often until liquid has evaporated, 12 to 15 minutes longer.
   
   
3. Meanwhile, in a bowl, pour 2 cups boiling water over porcini mushrooms; let stand until mushrooms are limp, about 10 minutes. Squeeze porcinis in water to release grit, then lift out, squeeze dry, and chop. Slowly pour out 1-3/4 cups soaking water, leaving sediment behind, and reserve; discard remainder.
   
4. In another bowl, blend remaining 2 cups broth with cornstarch. Add chopped porcinis, soaking liquid, vermouth, and thyme to pan with common mushrooms. Mix in cornstarch mixture and stir until boiling. Remove from heat.
   
   
5. In another 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add pasta and stir occasionally until tender to bite, about 12 minutes. Drain. Mix pasta with mushroom sauce; add mozzarella cheese and stir to blend. Pour pasta mixture into a shallow 3-quart casserole (about 9 by 13 in.).
   
6. Bake, covered, in a 350 degree F. oven until sauce begins to bubble, about 25 minutes (1 to 1-1/4 hours if chilled). Uncover, sprinkle evenly with parmesan cheese, and bake about 5 minutes longer. Let stand 10 minutes.
   
7. Sprinkle with parsley. Spoon out portions. Add salt and pepper to taste.
   






Final Comments


Servings: 8