May. 2nd, 2011

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After a two week hiatus due to the fact that J was sick, I returned to full-fledged cooking today. On the rotation, vegetarian was the order of the day.

This dish is very rich without being too horribly fat-laden. Very earthy and slightly sweet.

Mushroom Pasta Bake

Ingredients

8 ounce(s) Cooked Penne Pasta (or other)
2 tablespoon(s) Butter
1/4 cup(s) Onions (green onions are nice)
4 ounce(s) Portabello Mushrooms
4 ounce(s) White Mushrooms
1 teaspoon(s) Dried Thyme (or 1Tfresh Thyme)
3 clove(s) Garlic
1/4 cup(s) White Cooking Wine
1/4 cup(s) All-purpose Flour
2 cup(s) 2 % Milk (or skim)
1 cup(s) Asiago Cheese

Preparation

Melt butter in large skillet over medium-high heat. Add onions and saute' until clear. Add mushrooms, thyme, garlic, and salt/pepper to taste; saute until mushrooms are tender -- about 6 minutes. Add cooking wine and cook 1 minute more stirring often. Remove from heat.
In a dutch over over medium-high heat, combine flour and milk. Stirring constantly with a whisk, bring to boil. Boil for about 1 minute still stirring constantly until mixture begins to thicken. Remove from heat and stir in cheese until melted.
Add pasta and mushroom mixture and gently toss to combine.
Gently transfer to backing dish lightly coated with cooking spray. Sprinkle remaining cheese over top and bake at 375 for about 20-30 minutes until cheese melts and just begins to brown.

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