Congratulations Fungus Amongus Contest Winner Claire Kleinman for her recipe: Penne with Porcini Mushrooms and Tomato Sauce! Penne with Porcini Mushrooms and Tomato Sauce Serves 6 1 oz Fungus AmongUs Organic Porcini Mushrooms 1 tablespoon olive oil 1/3 cup chopped shallot 3 garlic cloves, chopped 1 26-ounce jar tomato sauce 1 8 ounce can tomato paste 1 teaspoon dried thyme 1 pound penne pasta 1/4 teaspoon crushed chili pepper or to taste Steep mushrooms in 1 cup of boiling water for about 20 minutes, until softened. Drain the mushrooms through mesh colander and reserve the soaking liquid. Bring a large pot of water with a tablespoon each of salt and oil to a boil for the pasta. Heat olive oil in a large saucepan over medium heat and add the onion or shallot. Cook, stirring for 5 minutes. Add the garlic and stir together for 1 minute, then add the mushrooms and stir for 3 minutes. Add the tomatoes sauce, the mushroom soaking liquid and thyme. Reduce heat and simmer for 15 minutes, stirring often Add chili pepper and Keep warm. When the pasta water comes to a boil, add a tablespoon of salt and olive oil the pasta. Cook al dente, following package directions and checking from time to time. Remove 1/4 cup of the pasta cooking water and stir it into the mushroom/tomato sauce. When the pasta is cooked through but still firm to the bite, drain thoroughly and toss with enough sauce to moisten generously. Serve hot with extra sauce and vegan Parmesan cheese.
Posted on: Thu, 13 Jun 2013 21:07:44 +0000
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