This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Nature alone is antique, and the oldest art a mushroom." -Thomas Carlyle, Sartor Resartus
The combination of the roasted fresh mushrooms, wild mushrooms, and the liquid from reconstituting the dried mushrooms makes for an intense umami flavor. That rich savory flavor goes great with the rich creaminess of the cheese sauce and pasta.
Dried portobello mushrooms are generally cheaper than dried porcini or other type of dried mushroom.
Servings: 2 | Serving size: 2 ounces pasta with mushrooms and sauce
Cooking Time: 30 Minutes
This recipe can easily be multiplied, and leftovers are good. Reheat gently after adding 1 Tbsp. of 2% milk per serving.
|4 ounces||whole wheat or gluten-free penne pasta|
|1 ounce||dried mushrooms (portobello or porcini)|
|2 tsp||olive oil|
|8 ounces||crimini mushrooms (thinly sliced)|
|1/4 cup||2% milk|
|2 1/2 ounces||reduced-fat cheddar cheese (grated)|
|to taste||fresh ground black pepper|
Place a large skillet in the oven and preheat to 325°F.
Place the water in a medium stock-pot over high heat and bring to a boil.
Remove 1/2 cup of the boiling water and pour over the dried mushrooms.
Add the pasta to the boiling water and cook until done (about 15 minutes). Do not overcook: the pasta should be cooked to just al dente.
Place the olive oil in the skillet and swirl to coat the pan.
Add the crimini mushrooms to the skillet and place it in the oven. Roast the mushrooms for about 15 minutes, tossing occasionally.
While the pasta is cooking, combine the eggs and milk in a medium sauce pan. Whisk until smooth. Add the reduced-fat cheddar cheese and salt.
Drain the liquid from the dried mushrooms and place 1/4 cup of the liquid in a bowl to cool.
Add the reconstituted mushrooms to the skillet in the oven and toss well.
When the pasta is done, drain well and add the penne to the saucepan with the cheese. Add the roasted mushrooms from the oven to the pan
Place the saucepan over medium heat.
Stir well until the cheese is completely melted and creamy. Don't let the mixture boil.
Add the cornstarch to the cooled mushroom broth and mix well.
Add the cornstarch mixture to the cheese sauce and cook for about 45 to 60 seconds, stirring continuously, until the mixture thickens.
When the sauce is very thick, remove from the heat.
Add fresh ground black pepper to taste, stir, and serve immediately.
Serving size: 2 ounces pasta with mushrooms and sauce
|Calories 446||Calories from Fat 105|
|% Daily Value|
|Total Fat 11g||19%|
|Saturated Fat 5g||14%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 64g||19%|
|Dietary Fiber 8g||26%|
|Vitamin A 4%||Vitamin C 2%|
|Calcium 32%||Iron 22%|
|Vitamin K 3 mcg||Potassium 1016 mg|
|Magnesium 129 mg|