Pasta with Porcini Mushrooms, Caramelized Onions, and Carrots

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

This is perfect cold-weather fare, as well as a vegetarian option for a weeknight meal. The robust flavors of porcini mushrooms, carrots, and onions are combined with porcini broth and minced parsley, then tossed with pasta. Serve this with a simple salad, and pour yourself a glass of Chianti while cooking.

Ingredients

Steps

1. Soak the dried porcini mushrooms in the hot water for 20 minutes. Meanwhile, fill an 8- to 10-quart stockpot three-fourths full with water, cover, and bring to a boil.
2. Lift out the mushrooms by hand, squeezing the excess liquid from them back into the soaking liquid. Save the porcini broth. Rinse the mushrooms and clean any pieces that might have soil embedded in them. Chop any large pieces and set the mushrooms aside on a plate. Filter the porcini broth through a sieve lined with a paper towel. Measure and reserve 1¾ cups.
3. When the water comes to a boil, add the salt to the stockpot. Add the pasta and cook until al dente (cooked through but still slightly chewy), about 10 minutes. Meanwhile, bring the reserved porcini broth to a simmer in a 2½-quart saucepan. Stir in the mushrooms and onion mixture. Heat through.
4. When the pasta is done, drain immediately in a colander. Return the pasta to the stockpot and add the porcini mixture. Toss to combine, add the parsley, and toss lightly. Put the pasta in warm bowls and serve immediately.

Notes

• Dried porcini mushrooms are available in most well-stocked groceries. Specialty stores may sell them in bulk. They are a wonderful pantry staple, so buy several packages and keep them on the shelf.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.