Rigatoni with Vegetable Bolognese
Ingredients
- 1-ounce dried porcini mushrooms
- 1 1/2 cups hot water
- 3 carrots, peeled and chopped
- 1 onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves
- 1/4 cup olive oil
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon chopped fresh oregano leaves
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1/2 cup mascarpone cheese
- 1 pound rigatoni pasta
- 1/4 cup Parmesan
Directions
Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.
Grits and Roasted Vegetables with Hazelnut Butter
Ingredients
- 1/2 medium butternut squash, peeled and cut into 1/2-inch pieces
- 4 plum tomatoes, halved lengthwise
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 6 tablespoons extra-virgin olive oil
- Kosher salt
- 1 1/2 pounds mixed mushrooms, halved
- 1 cup old-fashioned grits
- 2 cups vegetable broth
- 1 1/2 cups milk
- 5 tablespoons unsalted butter
- Pinch of cayenne pepper
- 1/3 cup chopped hazelnuts
- 1 tablespoon light brown sugar
- 2 tablespoons cider vinegar
- 1/2 cup crumbled blue cheese, such as gorgonzola
Directions
Adjust the oven racks to their top positions and preheat the oven to 475 degrees. Toss the squash, tomatoes, garlic and 2 sprigs thyme with 2 tablespoons olive oil and 1/2 teaspoon salt in a large bowl. Spread the mixture on a baking sheet, turning the tomatoes skin-side up. Toss the mushrooms with the remaining 4 tablespoons olive oil and 1/2 teaspoon salt in the same bowl; spread on another baking sheet. Place the tomato mixture on the top rack and the mushrooms underneath and roast until the squash is tender, the tomatoes char and the mushroom edges are crisp, 40 minutes.
Meanwhile, combine the grits, broth, milk, remaining 2 sprigs thyme, 1 tablespoon butter, 1/2 teaspoon salt and the cayenne pepper in a large microwave-safe bowl. Microwave on high, uncovered, for 16 minutes, stirring halfway through. (The grits should be fairly thick; if they're not, microwave up to 2 more minutes.) Remove and discard the thyme.
Heat the remaining 4 tablespoons butter in a small skillet over low heat. Add the hazelnuts and cook, stirring frequently, until fragrant and slightly brown, about 4 minutes. Whisk in the brown sugar and vinegar and remove from the heat.
Divide the grits among 4 plates. Top each with a portion of the roasted vegetables and crumbled blue cheese. Drizzle with warm hazelnut butter sauce before serving.
http://www.foodnetwork.com/recipes/food-network-kitchens/grits-and-roasted-vegetables-with-hazelnut-butter-recipe2/index.html
Collard Greens Salad with Peanut Vinaigrette
Ingredients
- 1 cup raw peanuts
- 1 cup grapeseed oil
- 2 tsp. smoked paprika
- Kosher salt, to taste
- 6 tbsp. apple cider vinegar
- 2 cloves garlic, smashed and minced
- into a paste
- 2 shallots, minced
- Freshly ground black pepper, to taste
- 1 medium carrot, peeled
- 8 oz. baby collard greens, stemmed, or 8 oz. collard greens, stemmed and thinly sliced crosswise
- 1 15-oz. can black-eyed peas, drained and rinsed
- 1 Fresno or Holland chile, stemmed, seeded, and julienned
- 4 hard-boiled eggs, halved (optional)
- 1⁄2 cup loosely packed cilantro leaves
Preparation
1. Heat oven to 325˚. Toss together peanuts, 2 tbsp. oil, paprika, and salt on a baking sheet and bake, tossing occasionally, until golden brown, about 15 minutes. Transfer peanuts to a rack and let cool. Coarsely crush peanuts and divide between two bowls; set one bowl aside. To one bowlof peanuts, add remaining oil, vinegar, garlic, and shallots and whisk to combine; season with salt and pepper and set vinaigrette aside.
2. Using a vegetable peeler, shave carrot lengthwise into thin ribbons; transfer to a large bowl along with collard greens, black-eyed peas, and chiles. Drizzle some of the vinaigrette over top. Toss to coat and season with salt and pepper. Divide salad and eggs between 4–6 serving plates; drizzle with more vinaigrette and garnish with reserved peanuts and cilantro.
Risotto with Leeks, Shiitake Mushrooms, and Truffles
Ingredients
- 2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
- 3/4 cup whipping cream
- 1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
- 1 large onion, halved, thinly sliced lengthwise
- 1/4 cup (1/2 stick) butter, melted
- 1 tablespoon white truffle oil
- 1 teaspoon minced fresh thyme leaves
Risotto:
- 4 tablespoons (1/2 stick) butter, divided
- 1 large onion, chopped
- 1 1/2 cups arborio rice or medium-grain white rice
- 1/2 cup dry white wine
- 5 cups (or more) hot vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 teaspoons shaved or chopped black truffle (optional)
- Chopped fresh parsley
Preperation
For leeks:
Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
For mushrooms:
Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
For risotto:
Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.
Market Tip White truffle oil is sold at some supermarkets and at specialty foods stores and Italian markets. Black truffles are available at specialty foods stores and from igourmet.com. A flavorful substitute for the shaved truffles is the Truffle Gatherers Sauce ($19), which can be ordered from fungusamongus.com.
http://www.epicurious.com/recipes/food/views/Risotto-with-Leeks-Shiitake-Mushrooms-and-Truffles-239801#ixzz14vlcBRRWIngredients
- 6 tablespoons (3/4 stick) butter, divided
- 1/2 pound shallots, thinly sliced
- Coarse kosher salt
- 2 tablespoons apple cider vinegar
- 4 teaspoons sugar
- 1 1/2 pounds brussels sprouts, trimmed
- 3 tablespoons extra-virgin olive oil
- 1 cup water
Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.
http://www.epicurious.com/recipes/food/views/Brussels-Sprout-Hash-with-Caramelized-Shallots-240411#ixzz14vjxj4p3Ingredients
- 3 large red beets (1 2/3 lb without greens)
- 2 large golden beets (1 lb without greens)
- 1/4 cup minced shallot
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pistachio oil
- 4 oz soft mild goat cheese
- 3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped
- 1 oz mâche (also called lamb's lettuce), trimmed (4 cups)
Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)
Preparation
Preheat oven to 425°F.
Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.
Cooks' notes: Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using. • Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.
http://www.epicurious.com/recipes/food/views/Beet-and-Goat-Cheese-Salad-with-Pistachios-107426#ixzz14vl96sLdAsparagus with Morels and Tarragon
Ingredients
- 1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces
- 1 pound green asparagus, trimmed and cut into 2-inch pieces
- 3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
- 1/2 cup finely chopped shallots (2 large)
- 1/4 pound fresh morels, cleaned and halved lengthwise if large
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- Garnish: chopped fresh tarragon
Cook white and green asparagus separately in a 5- to 6-quart pot of
boiling salted water , uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.
Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.
Cooks' note: Asparagus can be boiled 1 day ahead and chilled in a sealed plastic bag lined with paper towels.
http://www.epicurious.com/recipes/food/views/Asparagus-with-Morels-and-Tarragon-238445#ixzz14voO9Jpa
Avocado Tomato And Mozzarella Salad
Ingredients
- 2 avocados, sliced
- 2 ripe tomatoes
- 1 pound mozzarella
- 1 1/2 ounce bunch fresh basil leaves
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- salt and pepper to taste
Preparation:
With a small knife, cut the little stem end out of the tomato, and using a serrated knife, cut the tomatoes into 1/3 inch slices. Slice the mozzarella 1/4 inch thick.
Alternate slices of Avocado, tomato, mozzarella and basil leaves like playing cards on individual plates.
Drizzle on the olive oil and vinegar.
Season with salt and pepper. Serve with Italian bread or baguette (French bread).
http://vegetarian.about.com/od/vegetarianappetizers/r/avosalad1.htm
Marinated Cauliflower Salad
- 3 Tbs. lemon juice
- 1 Tbs. Dijon mustard
- 1 clove garlic, minced (1 tsp.)
- 1 tsp. olive oil
- 2 cups bite-sized cauliflower florets (8 oz.)
- 1 small red bell pepper, cut into 3/4-inch dice (1 cup)
- 2 Tbs. chopped fresh parsley
- 1/4 cup shaved Parmesan cheese, optional
2. Stir bell pepper and parsley into marinated cauliflower. Season with salt and pepper, if desired, and sprinkle with shaved Parmesan, if using.
Chocolate S'mores Pie
Campfire lovers rejoice: marshmallows may not
be veg (they contain gelatin), but marshmallow
crème is. A little of this decadent dessert goes a
long way, so serve it in thin slivers.
Ingredients
- 1 7-oz. bar 60% cacao bittersweet chocolate baking bar, chopped
- 1 cup soy creamer
- 1 large egg, room temperature
- 1/2 tsp. vanilla extract
- 1 9-inch prepared graham cracker crust
- 1 1/2 cups marshmallow crème
2. Pour chocolate mixture into crust. Cover crust edges with foil or pie shield. Place on baking sheet, and bake 25 minutes, or until softly set around edges but still loose in center when shaken. Cool 1 hour on wire rack.
3. Preheat broiler. Spread marshmallow crème on pie, and broil 30 seconds to 1 minute, or until top is golden-brown.
http://www.vegetariantimes.com/recipes/11358?section
Earthy porcinis with tart tomatoes in a creamy sauce make for a vegetarian appetizer or main course that even meat-eaters might love.
For Béchamel sauce
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons all-purpose flour
- 3 cups whole milk, heated
- 1 garlic clove, smashed
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
For mushroom tomato sauce
- 2 cups boiling-hot water
- 1 oz dried porcini mushrooms (1 cup)
- 1 cup chopped onion (1 medium)
- 2 tablespoons extra-virgin olive oil
- 2 (14- to 15-oz) cans diced tomatoes in juice
- Pinch of sugar
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
For assembling lasagne
- 12 long ruffle-edged dried lasagne noodles (not no-boil)
- 5 oz finely grated Parmigiano-Reggiano (1 3/4 cups; see cooks' notes, below)
Make béchamel:
Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.
Make mushroom tomato sauce:
Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and add to soaking liquid.
Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 tablespoon basil. Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes. Stir in salt and remaining tablespoon basil.
Assemble and bake lasagne:
Spread 1 cup béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer. Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish. Spread pasta in dish evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles. Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese.
Bake, uncovered, until lasagne is bubbling and top is browned, 30 to 35 minutes. Let stand at room temperature at least 15 minutes before cutting.
Cooks’ notes:
- To finely grate Parmigiano-Reggiano and similar cheeses, use the small (1/8-inch) teardrop-shaped holes (not the ragged-edged holes) of a box or similar handheld grater. Other shaped holes, a Microplane rasp, and pregrated cheese yield different volumes.
- Béchamel and mushroom tomato sauces can be made 2 days ahead and cooled, uncovered, then chilled separately, covered. Bring sauces to room temperature before using.
- You can assemble lasagne 1 day ahead and chill, covered. Bring to room temperature before baking.
Recipe by Ruth Cousineau
Photograph by Romulo Yanes
- 6 1/2 cups cold water
- 1 1/2 teaspoons salt
- 2 cups yellow cornmeal (not stone-ground)
- 2 teaspoons olive oil plus additional for brushing
- 1/2 oz finely grated Parmigiano-Reggiano (1/3 cup)
Combine 6 1/2 cups cold water with salt and cornmeal in a 5-quart heavy pot and bring to a boil over moderate heat, whisking. Reduce heat to moderately low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pot, 20 to 25 minutes. Pour polenta into baking pan, spreading evenly with a dampened heatproof rubber spatula. Cool in pan on a rack until polenta is lukewarm and set, about 20 minutes.
Cooks’ note: Polenta can be cooked and unmolded 1 day ahead. Chill on oiled baking sheet, surface covered with lightly oiled parchment (oiled side down), then tightly covered with plastic wrap. Bring to room temperature before brushing with oil, sprinkling with cheese, and broiling.
- 6 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 lb delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices
- 2 lb mixed fresh mushrooms such as cremini, shiitake, and oyster, trimmed (stems discarded if using shiitakes) and halved (quartered if large)
Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, 25 to 30 minutes.
Cooks' note: Squash can be sliced 1 day ahead and chilled in a sealed plastic bag.
Recipe by Melissa Roberts
Photograph by Andrea Fazzari
http://www.gourmet.com/recipes/2000s/2004/11/delicata_squash_roasted_mushrooms
Roasted Vegetable Gravy
This gravy makes a nice accompaniment to the broiled polenta sticks and the roasted squash and mushrooms, as well as the sautéed Broccolini.
- 2 tablespoons plus 1 teaspoon unsalted butter
- 3 tablespoons plus 1 teaspoon all-purpose flour
- Roasted Vegetable Stock, heated
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, then add flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. Stir in salt and pepper.
Cooks' note: Gravy can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat in a saucepan over moderately low heat.
Recipe by Melissa Roberts
- 1/2 cup water
- 1/2 cup plus 2 teaspoons sugar
- 3 lemons
- 1 tablespoon unsalted butter, softened
- 1 1/2 lb firm-ripe fresh purple figs, trimmed and halved lengthwise
Put oven rack in middle position and preheat oven to 350°F. Boil water and 1/2 cup sugar in a small saucepan, stirring, until sugar is dissolved. Remove syrup from heat. Squeeze enough juice from 2 lemons to measure 1/3 cup and stir into syrup, then discard lemon halves.
Remove zest from remaining lemon in long strips with a vegetable peeler and, if necessary, trim any white pith from zest with a sharp paring knife. Cut zest lengthwise into thin julienne strips. Reserve lemon.
Blanch zest in a 1- to 1 1/2-quart saucepan of boiling water 1 second, then drain in a sieve and add to syrup. Cut away any remaining pith from lemon. Working over a bowl, cut segments free from membranes.
Spread butter in a 1 1/2-quart flameproof gratin dish or 10-inch heavy ovenproof skillet. Arrange figs, cut sides up, slightly overlapping in 1 layer. Sprinkle with remaining 2 teaspoons sugar and bake until figs are softened and begin to exude juice but still hold their shape, 25 to 30 minutes.
Cooks’ note: Syrup can be made, without deglazing and adding lemon segments, 1 day ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before deglazing gratin dish and adding lemon segments.
Recipe by Melissa Roberts
Photograph by Andrea Fazzari
http://www.gourmet.com/recipes/2000s/2004/11/baked-figs
Meringue Roulade with Anise Cream
For meringue
- Vegetable oil for greasing pan
- 5 large egg whites
- 1/8 teaspoon salt
- 1 1/4 cups superfine granulated sugar
For anise cream
- 2 tablespoons regular granulated sugar
- 1 1/2 teaspoons anise seeds
- 1 1/2 cups chilled heavy cream
Make meringue:
Beat whites with salt in a bowl with an electric mixer at medium speed until they just hold soft peaks. Add superfine sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 2 minutes. Spread meringue evenly in baking pan and bake until top is pale golden and crisp, 20 to 25 minutes (interior of meringue will be soft). Put a sheet of parchment over meringue and invert a rack over parchment, then flip meringue onto rack and remove parchment (from baking pan) from top. Cool meringue completely, about 15 minutes.
Make anise cream and assemble roulade:
Finely grind sugar with anise seeds in coffee/spice grinder. Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then add anise sugar, beating until cream just holds stiff peaks.
Slide meringue (still on parchment) off rack and arrange with a long side nearest you, then spread anise cream evenly over bottom two thirds of meringue, leaving a 1-inch border on each short end. Using parchment as an aid and rolling away from you, roll up meringue. Carefully transfer roulade with 2 metal spatulas to a platter and discard paper.
Cooks’ note: Roulade can be made 1 day ahead and chilled, covered with plastic wrap.
- 1-ounce dried porcini mushrooms
- 1 1/2 cups hot water
- 3 carrots, peeled and chopped
- 1 onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves
- 1/4 cup olive oil
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon chopped fresh oregano leaves
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1/2 cup mascarpone cheese
- 1 pound rigatoni pasta
- 1/4 cup Parmesan
Directions
Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/rigatoni-with-vegetable-bolognese-recipe/index.html
