Wild Mushroom & Smoked Tomato Penne Pasta

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
12 servings

This pasta features mushrooms galore—morel mushrooms, crimini mushrooms and a mix of oyster, chanterelle and porcini. Adding in some smoked tomato, pine nuts and Parmigiano-Reggiano cheese makes this dish very satisfying.

Ingredients

8 oz. dried morel mushrooms
1 1/2 lbs. fresh crimini mushrooms, trimmed, quartered
1 1/2 lbs. mixed fresh wild mushrooms (such as oyster, chanterelle or porcini), trimmed, sliced
   lengthwise 1/4-in. thick
5 1/4 cups boiling water
1 lb. smoked tomato, large dice
8 oz. unsalted butter
3 large garlic cloves, minced
Kosher salt to taste
Fresh ground black pepper to taste
2 cups white wine
1 1/2 lbs. dried whole-wheat penne pasta
1/2 cup fresh chives, chopped
1/2 fresh flat-leaf parsley, chopped
1 cup pine nuts, lightly toasted
3 cups Parmigiano-Reggiano cheese

Steps

1. Soak dried mushrooms in boiling water in bowl until softened, about 20 mins. Drain in paper towel-lined sieve set over bowl. Reserve liquid. Rinse mushrooms. Pat dry and finely chop.

2. To prepare smoked tomato, quarter tomatoes and remove seeds. Place on wire rack. Place in smoker for 5 mins. Let cool and remove skins. Cut into large dice and reserve.

3. Heat half of butter in large heavy skillet over high heat until foam subsides, then sauté rest of mushrooms with garlic, salt and pepper, stirring occasionally, until mushrooms’ liquid is evaporated and mushrooms are browned, 5 to 7 mins. Add white wine and mushroom-soaking liquid and reduce by half.

4. Stir in chopped, mushrooms and smoked tomato and simmer 2 mins., remove from heat.

5. Cook pasta in 2-gal. pot of boiling salted water until al dente, about 10 to 12 mins. Ladle out and reserve 1 cup pasta-cooking water. Drain pasta in colander; add pasta to mushroom/tomato mixture in skillet. Add remaining half of butter and cook over high heat, tossing and adding pasta-cooking liquid if necessary to lightly coat, about 1 min.

6. Add chives, parsley, pine nuts and 2 cups Parmigiano-Reggiano cheese and toss well. Garnish with more cheese and pepper to taste.

Recipe by Northern Michigan University, Marquette, Mich.

More From FoodService Director

Industry News & Opinion

Foodservice operators and other employers in New York City are adjusting to a new law that enforces paid time off for staff who have been the victims of certain crimes.

Called paid safe leave, the benefit is believed to be among the first of its kind in the nation. A more limited version has been in effect in Minneapolis since last summer.

The New York law applies to employees who have been the victims of actual or threatened domestic violence, unwanted sexual contact, stalking or human trafficking.

Workers can also opt for safe paid leave if a member of their...

Industry News & Opinion

A Massachusetts bill to end lunch shaming has been stalled in the House, reports South Coast Today.

The House chair of the Education Committee voted on Tuesday for further study of the bill, which would prevent schools from throwing away hot lunches and/or serving an alternative meal to students behind on lunch payments. Under the bill, schools would also be unable to bar students with unpaid balances from participating in extracurricular activities.

Additionally, the bill asks schools to take action in reducing families’ meal debt by helping families apply for free or...

Industry News & Opinion

The University of California, Santa Cruz is converting its Cowell Coffee Shop into a “multi-service basic needs cafe” to aid students facing food insecurity .

The new cafe is being created through a partnership with dining services, the school’s center for Agroecology and Sustainable Food Systems and UCSC’s Cowell College. Due to open at the start of the fall semester, the lower part of the cafe will continue to be a study space for students (with free coffee and tea) and will also host nutrition and financial wellness programming.

Upstairs, the kitchen will be used as a...

Managing Your Business
quitting job

What prompts foodservice managers to clean out their offices and head out with a last paycheck? A new survey suggests the triggers may be changing with the times.

The canvass of 2,000 restaurant professionals, conducted by placement firm Gecko Hospitality, shows lifestyle issues abounding among the top 10 reasons for parting with a restaurant employer last year.

Here are the gender-specific lists:

Top 10 reasons female managers leave

1. Better opportunity

2. Unemployed

3. Relocation

4. Not satisfied

5. No growth

6. Long...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code