Rev: Penne with Mushroom Sauce CL 8/04

[tmsl]

Wow!! I made this last night for dinner and could have licked the plate! This definitely has flavors I love the most but even DH liked it. I kept the vegetables that were strained out of the sauce and added them to some baby spinach I was wilting. They tasted too good to throw out and added flavor to the spinach. I would like to add some kind of meat to this as DH likes meat with evening meals and I didn't know what would go with this rich flavor. Any suggestions?

Laura

[jtoepfert100]

Thanks for the review! I have all of the yummy looking mushroom recipes from this issue marked to try as soon as possible. I was hoping I'd see some positive reviews. As far as adding meat to it, DH and I sometimes add diced ham or proscuitto (sp?) to mushroom dishes with great success.

[lindrusso]

Thanks for your review, I was eyeing this recipe tonight.

As for adding meat, I think that pork tenderloin or some kind of beef would be great with mushroom flavors. Yum!

Alysha

[oceanjasper]

I haven't tried this recipe myself, but a friend of mine did. She told me that if I was thinking about making it not to waste my time. She said it was definitely missing something and was disappointed that all of the good veggies get taken out of the sauce. I am so curious as to what the rest of you have to say, because I really thought this one would be a winner.

[jtoepfert100]

I meant to post this last week but I forgot. I finally got around to making this. We really, really liked it. Unfortunately, I made it with ziti because that was what I had on hand but I know it would have been better with penne or some other smaller or ribbed pasta to soak up the sauce. We did think that it was missing garlic or something along those lines. In fact, I had DH look up the recipe online to see if I had typed it wrong into MC but it isn't in the recipe index. (I did not want to coach him through searching the BB:D). We didn't add garlic because I wanted to taste the sauce as written but as oceanjasper mentioned, there does seem to be something missing. I don't have the recipe here with me but if anyone wants it, I'm happy to post it later.

[Pony]

Bumping up an old thread.....We made this the other night and loved it. I wish I would have done something like Laura.

I kept the vegetables that were strained out of the sauce and added them to some baby spinach I was wilting. They tasted too good to throw out and added flavor to the spinach.

I tossed them, but knew I should have kept them as I hate to waste food. I didn't realize the recipe said to toss them or I would have planned ahead. However, tossing the vege's allowed for lots of flavor and a smooth sauce.

We didn't feel like it was missing anything, but I did double the mushrooms. I used WW Penne and we served a salad and ciabatta roll on the side.

[AZJane]

Does anyone have a link to this recipe? I did a search on the CL recipes section but no luck :confused: This sounds like a yummy dinner idea. Thanks for any help.

[Pony]

here you go! :)


Penne with Mushroom Sauce


Serve this rich dish with a warm baguette and the red wine you opened for the sauce.


2 tablespoons butter, divided
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped carrot
1 1/2 tablespoons tomato paste
1 cup dry red wine
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1 (10 1/2-ounce) can beef consommé
1 (8-ounce) package mushrooms, sliced
1 tablespoon water
1 teaspoon cornstarch
1/8 teaspoon salt
4 cups hot cooked penne rigate (8 ounces uncooked pasta)
Flat-leaf parsley sprigs (optional)


Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add onion, celery, and carrot; sauté 5 minutes. Stir in tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 10 minutes or until liquid almost evaporates. Stir in thyme, pepper, and consommé. Bring to a boil; cook until reduced to 1 cup (about 3 minutes). Strain though a sieve into a bowl; discard solids. Keep consommé mixture warm.

Melt 1 tablespoon butter in pan over medium-high heat. Add mushrooms, and sauté 5 minutes. Add reserved consommé mixture; bring to a boil. Reduce heat, and simmer 5 minutes. Combine water and cornstarch. Add cornstarch mixture and salt to pan; bring to a boil. Cook 1 minute. Combine sauce and pasta, tossing to coat. Garnish with parsley, if desired.



Yield: 4 servings (serving size: 1 cup)

CALORIES 301 (21% from fat); FAT 7.1g (sat 3.9g,mono 1.9g,poly 0.7g); IRON 3.2mg; CHOLESTEROL 16mg; CALCIUM 32mg; CARBOHYDRATE 49.4g; SODIUM 441mg; PROTEIN 10.4g; FIBER 3.1g

Cooking Light, AUGUST 2004

[AZJane]

Thanks for sharing :)