Pasta With Porcinis, Caramelized Onions And Carrots

Recipe Ingredients

1 oz	28g	Dried porcini mushrooms
2 teaspoons	10ml	Salt
1 lb	454g / 16oz	Rigatoni or penne pasta
2 cups	220g / 7.8oz	Caramelized Onions And Carrots - (see below)
1/4 cup	23g / 0.8oz	Minced fresh parsley
		Caramelized Onions and Carrots
1 1/2 tablespoons	22ml	Butter
1 1/2 tablespoons	22ml	Olive oil
12 tablespoons	180ml	Carrots - sliced 1/4" (medium)
3 tablespoons	45ml	Yellow onions - cut thin wedges (large)
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Salt
		Freshly-ground black pepper - to taste
1/3 cup	30g / 1.1oz	Minced fresh parsley

Recipe Instructions

For the caramelized onions & carrots: Over high heat, melt butter and olive oil in a large skillet. Add the carrots and onions, saute for 2 minutes, reduce the heat to medium, cover the pan, and cook for 10 minutes. Uncover the pan, return the heat to high, add sugar, salt and some freshly ground pepper. Saute until the vegetables are lightly caramelized, about 5 minutes. Add parsley. You'll have enough to serve 4. Reserve 2 cups for this peasant-style pasta dish.

Soak porcini mushrooms in 1 3/4 cups hot water 20 minutes. Meanwhile, bring large pot of salted water to boil for pasta. Lift out mushrooms, squeezing excess liquid back into porcini broth. Reserve broth. Rinse and wipe mushrooms clean, then chop into bite-size pieces and set aside. Strain porcini broth through sieve lined with cheesecloth or paper towel.

Cook pasta until al dente, about 10 minutes. Bring reserved broth to simmer in 2 1/2-quart saucepan. Stir in mushrooms and onion-carrot mixture. Heat through. Drain pasta and place in warm serving bowl. Add porcini mixture and parsley, toss to combine. Serve immediately.

This recipe yields 4 main-course servings.

Each serving: 642 calories; 1,390 mg sodium; 46 mg cholesterol; 21 grams fat; 98 grams carbohydrates; 16 grams protein; 1.56 grams fiber.

Source:
The Los Angeles Times, 12-26-1999

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