Side Pannel
Rotini Con Funghi E Pinoli (Rotini with Mushr
Rotini Con Funghi E Pinoli (Rotini with Mushr
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Pasta, Salads
Ingredients List
- 1/2 c Olive oil; plus
- 2 tb Olive oil
- 2 tb Red wine vinegar
- 1/4 ts Hot pepper flakes
- 3 cl Garlic; minced
- 8 oz Shiitake mushrooms
- -stems trimmed and diced
- 1/4 c Shallots, finely chopped
- 1/2 c Prosciutto; fine chopped
- 15 Sun-dried tomatoes
- -thin sliced
- 30 Black olives; fine chop
- 2/3 c Dry white wine
- 1 1/4 c Chicken broth
- 1/2 c Italian parsley; fine chop
- 1 lb Rotini, penne, capellini
- - or spaghettini
- 1/2 c Pine nuts; toasted lightly
- Parmesan cheese; grated
Directions
In a bowl, whisk together 1/2c olive oil, vinegar, red pepper flakes, 1
1/2TB garlic and black pepper to taste. Add the shiitake mushrooms and toss
to coat them. Cover and chill for at least 6 hours or overnight. In a large
skillet heat remaining 2TB oil over low heat and cook the garlic, shallots
and prosciutto till softened. Add shiitake mushroom mixture, sun-dried
tomatoes and olives and cook over moderate heat for 5 minutes. Add the wine
and chicken broth and bring to boil for 3 minutes. Add parsley and simmer,
covered, for 10 minutes. Meanwhile, cook pasta to the al dente stage;
drain. In a large bowl toss the pasta with the mushroom sauce, pine nuts
and the parmesan.
1/2TB garlic and black pepper to taste. Add the shiitake mushrooms and toss
to coat them. Cover and chill for at least 6 hours or overnight. In a large
skillet heat remaining 2TB oil over low heat and cook the garlic, shallots
and prosciutto till softened. Add shiitake mushroom mixture, sun-dried
tomatoes and olives and cook over moderate heat for 5 minutes. Add the wine
and chicken broth and bring to boil for 3 minutes. Add parsley and simmer,
covered, for 10 minutes. Meanwhile, cook pasta to the al dente stage;
drain. In a large bowl toss the pasta with the mushroom sauce, pine nuts
and the parmesan.
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