Baked Penne Pasta With Wild Mushroom Ragout Recipe

1. 1

   Place porcini in small bowl.

2. 2

   Add in 2 c. warm water and let soften 20 min.

3. 3

   Using slotted spoon, remove porcini.

4. 4

   Reserve liquid.

5. 5

   Coarsely chop porcini.

6. 6

   Heat 3 Tbsp.

7. 7

   butter in heavy large skillet over medium-high heat.

8. 8

   Add in onions and saute/fry till soft, about 5 min.

9. 9

   Add in button and shiitake mushrooms and saute/fry 5 min.

10. 10

    Fold in porcini and reserved soaking liquid, leaving any sediment behind in bowl.

11. 11

    Simmer over medium-high heat 10 min.

12. 12

    Heat remaining 3 Tbsp.

13. 13

    butter in heavy medium saucepan over medium heat.

14. 14

    Add in flour and stir constantly till golden brown, about 2 min.

15. 15

    Gradually whisk in lowfat milk.

16. 16

    Stir till sauce thickens and boils, about 3 min.

17. 17

    Stir into mushroom mix.

18. 18

    Simmer 2 min, stirring occasionally.

19. 19

    Stir in 1/2 c. Parmesan cheese and chives.

20. 20

    Season sauce to taste with salt and pepper.

21. 21

    Set aside.

22. 22

    (Sauce can be prepared 1 day ahead.

23. 23

    Cover and chill.

24. 24

    Rewarm over medium-low heat before continuing.)

25. 25

    Preheat oven to 425 degrees.

26. 26

    Butter 13- by 9- by 2-inch glass baking dish.

27. 27

    Cook pasta in large pot of boiling salted water till tender but still hard to bite.

28. 28

    Drain well.

29. 29

    Return to pot.

30. 30

    Add in mushroom sauce and toss well to coat.

31. 31

    Transfer to prepared baking dish.

32. 32

    Sprinkle breadcrumbs and remaining 1/4 c. Parmesan over.

33. 33

    Bake casserole till heated through and light golden brown, about 25 min.

34. 34

    This recipe yields 6 to 8 servings.

* Per serving · 4 servings · Values may vary.