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Noodles With Mushrooms

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Ingredients
  Dried porcini mushrooms 1⁄2 Ounce
  Canola oil 2 Teaspoon
  Finely chopped onion 1 Tablespoon
  Garlic 1 Clove (5 gm), finely chopped
  Dry white wine 2 Tablespoon
  Canned tomatoes 1⁄2 Cup (8 tbs), crushed
  Sliced mushrooms 4 Cup (64 tbs)
  Ground black pepper To Taste
  Chopped fresh flat leaf parsley 2 Teaspoon
  Wide noodles 6 Ounce, cooked, drained
  Bechamel sauce 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Tablespoon
  Salt To Taste
Directions

1. Preheat oven to 350°F. Spray an 8" square baking pan with nonstick cooking spray.
2. Soak dried mushrooms in 3/4 cup hot water 30 minutes. Strain liquid through a white paper towel or very fine sieve; reserve liquid. Rinse mushrooms carefully, removing any grit or hard spots. Chop mushrooms coarsely.
3. In medium saucepan, heat oil; add onion and garlic. Saute, stirring, until onion is translucent, 2 minutes. Add chopped mushrooms; saute 1 minute. Add wine and tomatoes; cook 3 minutes. Add fresh mushrooms and salt and pepper to taste; cook 5 minutes longer, until mushrooms are tender. Add reserved porcini liquid and parsley; increase heat to medium-high and cook, stirring occasionally, until mixture thickens. Stir in noodles, prepared Bechamel Sauce and 1 tablespoon of the Parmesan cheese.
4. Transfer noodle mixture to prepared pan; sprinkle with remaining 1 tablespoon Parmesan cheese. Bake 8-10 minutes, until top is lightly browned.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Dish: 
Lasagna
Ingredient: 
Mushroom
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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