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

Regional School Unit 17 in Belfast, Maine, is banning straws beginning on Monday, the Penbay Pilot reports.

The ban was put into action by a student group and the district’s foodservice director. Over the years, the district has also phased out plastic utensils and plans to completely eliminate foam food trays this upcoming school year.

Director of Food Services Perley Martin told the Penbay Pilot that the district’s foodservice budget has not increased as a result of the transition to more eco-friendly materials, due to the fact the change was made slowly.

The...

Industry News & Opinion

School districts in Jefferson, Oswego, and St. Lawrence counties in New York will be expanding their farm-to-school programs as the result of new funding, Watertown Daily Times reports.

The expansions will be made possible by the Seeds for Success program, which awarded grants to seven school districts last year to begin farm-to-school programs. This year, it will provide $5,000 grants to an additional 19 districts to either start or expand their local food efforts.

One of the grant recipients said it will use the funds to add additional gardens and expand its composting...

Industry News & Opinion

Aramark has begun using a new system to track, purchase and report on its sustainable practices.

The system, named Open Fields, allows foodservice vendors to create and monitor their own sustainability programs. Users can run their own metrics on various sustainability initiatives based on factors such as location, product, spend, attribute, farm/vendor, miles to location and distributor. Managers can also generate reports on their organization’s sustainable purchases.

Aramark says it’s using the software to track its sustainable purchases of products that are Fair Trade...

Industry News & Opinion

Columbia Public Schools in Columbia, Mo., has introduced a farm-to-school coordinator position for its new farm-to-school program , the Missourian reports .

The district partnered with the Columbia Center for Urban Agriculture to create the role, which is intended to help about 1,000 third- through fifth-graders eat more fruits and vegetables. The coordinator will be in charge of arranging student field trips to the Center’s farm as well as writing and planning a curriculum and activities for students.

The Center will provide around $42,000 for the position, and the...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code