Wicked Vegetarian Recipes

Penne with Portobello Mushroom Ragu

It has been awhile since I've posted, and am just getting back into cooking again. Crazy couple of months with work and family. :)

Found this recipe in The Complete Italian Vegetarian Cookbook, and made it for dinner tonight. The sauce is hearty, and reminiscent of a slow-cooked ragu. Enjoy! :)

2 Portobello Mushrooms, about 8 ounces
3 Tbsp extra-virgin olive oil
1 medium onion, chopped
1 tsp. minced fresh rosemary
Salt and freshly ground pepper
1/2 cup dry red wine, such as Chianti
1-1/2 cups drained canned San Marzano peeled tomatoes
1 pound whole wheat penne
Freshly grated Parmigiano-Reggiano cheese

Bring four quarts water to a boil in a large pot for cooking the pasta.

Remove and discard the mushroom stems. Wipe the caps clean. Cut the mushrooms in half; slice each half crosswise into 1/4-inch-thick strips. Set aside.

Heat the oil in a large skillet. Add the onion and saute over medium heat until translucent, about five minutes. Add the mushrooms and cook, stirring occassionally, until they are quite tender and have begun to give off some liquid. Stir in the rosemary and salt and pepper to taste and cook for 30 seconds more.

Add the wine and simmer until it reduces by half, about 3 minutes. Add the tomatoes and simmer until the sauce thickens considerably, 10 to 15 minutes. Adjust the seasonings.

When the water comes to a boil, add salt to taste and the penne. Cook until al dente and then drain. Toss the penne with the mushroom sauce and mix well. Divide among individual bowls and serve immediately with grated cheese and some warm, crusty bread.