Bow Ties with Wild Mushrooms and Pine Nuts
From deanna 16 years agoIngredients
- 1/2 oz dried mushrooms, porcini or shitake shopping list
- 1 C boiling water shopping list
- 8 oz (uncooked) bow tie pasta shopping list
- 2 T olive oil shopping list
- 2 C cremini mushrooms, sliced shopping list
- 1 T cornstarch shopping list
- 1/4 C cold water shopping list
- salt and pepper to taste shopping list
- Grated parmesan cheese, to taste shopping list
- 2 cloves garlic shopping list
- 2 T pine nuts, lightly toasted shopping list
How to make it
- Place dried mushrooms in a bowl and cover with boiling water. Let stand 15 minutes. Drain mushrooms through a paper towel lined sieve, reserving soaking liquid. Chop mushrooms into small pieces. Set aside.
- Cook pasta according to package directions. Transfer to large bowl and cover with foil to keep warm.
- Heat oil in a large saucepan over medium heat. Add garlic and fresh and dried mushrooms. Cook until fresh mushrooms wilt and release juice, 3 to 5 minutes.
- Dissolve cornstarch in 1/4 C cold water and add to skillet with the reserved mushroom liquid. Simmer 1 minute, until sauce thickens. Season to taste with salt and pepper.
- Pour hot mushroom sauce over pasta. Toss to combine.
- Add Parmesan and pine nuts ad mix well.
- Yields about 3 C per serving.
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