Recipe - Penne Rigati With Mushrooms And Tarragon

250 g Penne rigati
15 g Porcini mushrooms
2 tablespoon Virgin olive oil
1 Small onion
250 g Button mushrooms; cut in
1/4" dice
One half teaspoon Salt
Freshly ground black pepper
3 Garlic cloves; finely choppd
One fourth Litre dry white wine
750 g Tomatoes skinned seeded;
chopped
6 tablespoon Chopped parsley
2 tablespoon Chopped tarragon

Pour One fourth litre of hot water over the dried mushrooms and soak them until
they are soft about 20 minutes. Drain the porcines and reserve their
soaking liquid. cut them into One fourth inch pieces. heat the oil in a large
heavy frying pan over medium heat. Add the onion and saute until it turns
translucent about 4 minutes. Add the porcines and button mushrooms, salt
and pepper. Cook until the mushrooms begin to brown about 5 minutes. Add
the garlic and the wine and cook the mixture until the liquid has reduced
to approximately 2 tablespoons about 5 minutes more. Add the penne to 3
litres of boiling water with 1 One half teaspoons of salt. Start testing the
pasta after 10 minutes and cook until it is al dente. While the penne is
cooking, pour the reserved porcine liquid into the pan containing the
mushrooms and cook until the liquid is reduced to approximately 4
tablespoons about 5 minutes. Stir in the tomatoes and cook until the
mixture is heated through about 3 minutes. drain the pasta and add to the
pan along with the chopped parsley and tarragon. Toss well and serve.
Recipe By : Healthy Home Cooking

Posted to MCRecipe Digest V1 #279

Date: Tue, 05 Nov 1996 05:38:28 GMT

From: Paul Greenhow paul@greenhow.demon.co.uk