The Washington Post

Whole-Grain Penne With Mushrooms and Herbs

Whole-Grain Penne With Mushrooms and Herbs 6.000

Deb Lindsey for The Washington Post

Nourish Feb 18, 2015

Here, a mix of fresh mushrooms teams with dried porcinis to provide layers of savory, earthy flavors that pair perfectly with the slightly nutty, rustic texture of the whole-grain penne. Fresh herbs add flecks of color, aroma and a floral note, and a generous sprinkle of cheese seals the deal for a full-bodied, comforting winter meal.

Make Ahead: The dish can be refrigerated for up to 3 days. Reheat over low heat with a little added water or broth.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • Water
  • 1 ounce dried porcini mushrooms
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound assorted fresh mushrooms, such as cremini, oyster, chanterelle and/or portobello, thinly sliced
  • 1 cup no-salt-added beef broth or vegetable broth
  • 1 tablespoon fresh chopped thyme
  • 1/2 teaspoon salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 12 ounces whole-grain dried penne
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 1/4 cup chopped flat-leaf parsley

Directions

Boil a kettle of water.

Put the porcini mushrooms in a small bowl and cover with about 1 cup of boiling water. Allow to sit for 30 minutes, then drain, reserving the liquid. Chop the rehydrated mushrooms.

Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 8 minutes. Add the garlic and cook for 1 minute, then stir in the fresh mushrooms; cook for about 10 minutes or until they have released their moisture.

Add the broth, the rehydrated, chopped porcinis and their soaking liquid, the thyme, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Increase the heat to medium-high; once the liquid starts to boil, reduce the heat to medium-low; cook for 20 minutes, until the liquid has reduced to form a slightly thickened sauce.

Meanwhile, bring a large pot of water to a boil over medium-high heat. Add a generous pinch of salt, then the pasta. Cook according to the package directions. Drain.

Return the pasta to the pot; add the mushroom sauce and the 1/4 cup of Parmigiano-Reggiano, tossing to incorporate. Taste, and season with more salt and/or pepper as needed.

Divide among individual wide, shallow bowls. Garnish with parsley and more cheese.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Nilar Andrea Chit Tun.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 320


% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 290mg 12%

Total Carbohydrates: 49g 16%

Dietary Fiber: 8g 32%

Sugar: 5g

Protein: 13g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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