Sunday, May 6, 2007
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Gwinnett Daily Post
Creamy Four-Mushroom Pasta
Start to finish: 30 minutes Servings: 4 1⁄2 ounce dried lobster mushrooms 1 cup hot water 8 ounces whole-wheat penne pasta 2 tablespoons olive oil 2 large cloves garlic, minced 1 teaspoon dried thyme 2 cups sliced white button mushrooms 11⁄2 cups sliced baby portobello mushrooms 4 large shiitake mushroom caps, thinly sliced 1 cup heavy cream 1⁄2 cup grated Parmesan cheese Salt and freshly ground black pepper Ten minutes before you start cooking, combine the lobster mushrooms and hot water in a small bowl. Set aside. After 10 minutes, bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to package directions. Meanwhile, drain and coarsely chop the lobster mushrooms. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and thyme and saute 1 minute. Add all four mushroom varieties and saute 8 to 10 minutes, or under the mushrooms are lightly browned. Remove the skillet from the heat. Allow it to cool several minutes. Meanwhile, when the pasta has cooked, drain it and set aside. Once the mushrooms have cooled slightly, return dish to a medium-low heat. Stir in the cream and cheese and heat for 1 minute. Add the pasta and toss to coat. Continue heating until the cheese has melted. Season with salt and pepper. - The Associated PressMore like this story
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