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Title: Lasagnette with Wild Mushroom Sauce
Categories: Pasta Main
Yield: 4 Servings
| 3 | tb | Olive oil |
| 3 | lg | (about 1 1/2 lb) onions, thinly sliced |
| 1/4 | c | White wine |
| 3 | Cloves garlic, finely chopped | |
| 2 | ts | Finely chopped fresh OR |
| 1 | ts | Dried rosemary leaves |
| 1/2 | ts | Salt |
| 1/4 | lb | Cremini mushrooms, stemmed and sliced |
| 1/2 | lb | Portabella mushrooms, stemmed and sliced |
| 3 | tb | Butter |
| 1 | tb | Balsamic vinegar |
| 1 | pk | 12-oz lasagnette pasta (if unavailable, substitute wide fett |
| 1/4 | lb | Hedgehog mushrooms (see Note) |
| 2 | tb | Chopped fresh flat-leaf parsley leaves |
| Fresh flat-leaf parsley | ||
| Sprig (opt.) |
1. In large skillet, heat oil over medium heat; addonions, cover, and cook 15 minutes, stirring occasionally. Reduce heat to low, uncover, and cook 20 to 25 minutes longer, or until most of the liquid evapo- rates and onions are very tender and golden. (Onions will sweeten with long low-heat cooking.)
2. Add wine to skillet and cook until evaporated; stir in garlic, rosemary, and 1/4 t salt and cook 2 minutes. Add Cremini and portabella mushrooms and remaining 1/4 t salt; cover and cook, stirring occasionally, until mushrooms soften-about 5 minutes.
3. Stir in butter and vinegar; simmer, uncovered, until liquid in pan is reduced by half-about 10 minutes.
4. Meanwhile, cook pasta following package directions.
5. Add hedgehog mushrooms and chopped parsley to mushroom mixture; cook, stirring gently, until hedgehog mushrooms are just slightly tender- about 2 minutes.
6. Drain pasta very well and return to its cooking pot. Add mushroom mixture and toss gently. Transfer to serving bowl and garnish with parsley sprig, if desired.
Note: Pumpkin colored and sweet flavoted, hedgehog mushrooms are a seasonal wild variety that are not cultivated commercially. Cook hedgehogs briefly to retain taste and texture. If hedgehog mushrooms are unavailable, oyster mushrooms can be substituted or the amount of Cremini or portabelia mushrooms called for in the recipe can be increased by a quarter pound.
Nutritional information per serving-protein: 16 grams; fat: 21 grams; carbohydrate: 81 grams; fiber: 9 grams; sodium: 352 milligrams; cholesterol: 23 milligrams; calories: 577.
Country Living/August/93 Scanned & fixed by DP & GG
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