Noodles With Mushrooms
|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|
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.