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November 18, 2017

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Baked Penne with Mushroom Bolognese          PRINT/SAVE


Serves 8, this recipe can get expensive.  If you divide it in half, it will be much more affordable



1 oz dried porcini mushrooms

3 tablespoons olive oil

1 large Spanish onion, finely chopped

3 lbs assorted wild mushrooms (Portobello, crimini, shiitake, oyster), finely chopped

Salt and freshly ground pepper

4 cups homemade vegetable stock, or low sodium canned stock

3 plum tomatoes, finely diced

1 cup heavy cream

1 tablespoon fresh thyme, finely chopped

3 tablespoons fresh flat leaf parsley, finely chopped

1 1/2 pounds penne, cooked slightly under al dente

1 lb fontina cheese, cut into small cubes

1 cup grated asiago cheese



  1. Preheat oven to 375 degrees F. Thirty minutes before making the sauce, place the porcini in a small bowl and cover with boiling water.

  2. Heat olive oil in a large sauté pan over high heat.  Add the onions and and cook until soft.  Add the garlic and cook for 2 minutes.  Add the mushrooms, season with salt and pepper to taste and cook until golden brown and all of their liquid has evaporated.  Drain the porcini mushrooms through a fine mesh strainer set over a small bowl.  Remove the mushrooms, finely chop and add them, along with their soaking liquid to the mushrooms.

  3. Add the stock and tomatoes and cook until slightly thick, about 20 minutes.  Stir in the heavy cream, thyme and parsley and cook for 2 minutes.

  4. Place 1 cup of the sauce in the bottom of a large baking dish.  Place half of the penne over the sauce and top with 2 cups of the sauce.  Sprinkle half of the fontina and asiago over the sauce, repeat once more.  Bake for 15 - 20 minutes or until cheese has melted and sauce is bubbling.  Let rest 15 minutes before serving.

Source: CBS, Bobby Flay

Submitted by J. Greenup


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