BAKED PENNE WITH DOUBLE MUSHROOM SAUCE
FOR THE SAUCE:
2 pounds common mushrooms (about 1 inch wide)
2 onions, finely chopped
2 tablespoons minced or pressed garlic
4 cups fat-skimmed beef broth (or vegetable broth), divided use
1 ounce dried porcini mushrooms
2 cups boiling water
1/4 cup cornstarch
1 1/2 cups dry vermouth
1 teaspoon fresh thyme leaves (or dried thyme)
FOR THE CASSEROLE:
3/4 pound dried penne pasta
1 cup shredded part-skim mozzarella cheese
2 tablespoons shredded parmesan cheese
2 tablespoons minced parsley
salt and pepper (to taste)
TO PREPARE THE SAUCE:
Rinse and drain common mushrooms. Trim and discard discolored stem ends; cut mushrooms wider than 1 inch in half lengthwise through caps.
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.
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 and reserve, leaving sediment behind; discard the water and sediment remaining in the bowl.
In another bowl, blend remaining 2 cups broth with cornstarch; set aside.
Add chopped porcinis, reserved soaking liquid, vermouth, and thyme to pan with common mushrooms. Mix in cornstarch mixture and stir until boiling. Remove from heat.
TO PREPARE THE CASSEROLE:
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 inches). (Casserole may be covered airtight and refrigerated up to one day ahead at this point.)
TO BAKE:
Bake, covered, in a 350 degree F oven until sauce begins to bubble, about 25 minute (1 to 1 1/4 hours if chilled). Uncover, sprinkle evenly with parmesan cheese, and bake about 5 minutes longer. Let stand 10 minutes.
TO SERVE:
Sprinkle with parsley. Spoon out portions. Add salt and pepper to taste.
Makes 8 servings
Source: Sunset magazine |