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Ingredientes
- 4 Tbsp. extra virgin olive oil
- 1 lrg shallot chopped, plus
- 1 x shallot sliced
- 3 x garlic cloves chopped
- 4 ounce shiitake mushrooms stemmed, and
- Â Â caps thinly sliced
- 4 ounce oyster mushrooms thinly sliced
- 4 x baby portobello mushrooms - (abt 4 ounce) stemmed, gills
- Â Â scraped, and thinly sliced
- 4 ounce button mushrooms thinly sliced
- 3/4 c. minced onion
- 1 can diced tomatoes in juice - (28 ounce)
- 1/2 c. dry white wine
- 1/2 c. minced fresh basil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 12 ounce rigatoni
- 3/4 c. vegetable stock
- Â Â (or possibly canned vegetable broth)
- 1/4 c. grated Parmesan cheese
- 1/4 c. liquid removed oil-packed
- Â Â sun-dry tomatoes thinly sliced
- Â Â Additional grated Parmesan cheese
Direcciones
- Heat 2 Tbsp. extra virgin olive oil in heavy large skillet over medium heat. Add in chopped shallot and 1 chopped garlic clove and saute/fry till tender, about 5 min. Increase heat to high, add in all mushrooms, and saute/fry till tender, about 5 min. Transfer mushroom mix to bowl.
- Heat remaining 2 Tbsp. extra virgin olive oil in same skillet over medium heat. Add in onion, sliced shallot, and remaining 2 garlic cloves; saute/fry till tender, about 5 min. Add in diced tomatoes with juices and white wine and simmer 10 min. Stir in mushroom mix and 1/4 c. fresh basil. Remove from heat. Season sauce to taste with salt and pepper; cover to keep hot. (Mushroom sauce can be prepared 1 day ahead. Cover and chill. Rewarm mushroom sauce before continuing.)
- Cook pasta in heavy large pot of boiling salted water till tender but still hard to bite, stirring occasionally. Drain well. Return pasta to pot. Add in mushroom sauce to pasta and toss to coat. Add in vegetable stock and 1/4 c. Parmesan cheese, tossing to coat. Transfer to bowl; sprinkle sun-dry tomatoes and remaining 1/4 c. basil over. Serve, passing additional Parmesan cheese separately.
- This recipe yields 6 first-course or possibly 4 main-course servings.
- Comments: "When I was staying at the Metropolitan Hotel in Toronto," writes Constance M. Shertzer of Indiana, Pennsylvania, "I discovered a fabulous restaurant there called Hemispheres Restaurant and Bistro. The pasta with mushrooms and tomato sauce was as good as any I've ever had in Italy."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 4 servings | |
| Calories 242 | |
| Calories from Fat 139 | 57% |
| Total Fat 15.78g | 20% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 364mg | 15% |
| Potassium 789mg | 23% |
| Total Carbs 14.96g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.98g | 3% |
| Protein 7.2g | 12% |
