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Add hot water to dried mushrooms in bowl; let stand 15 min. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add fresh mushrooms, onions, crushed pepper and 1/4 cup cheese; mix well.
1. Soak the morels in 1 1/2 cups of boiling water until softened. Rinse and pat dry; reserve the soaking liquid. In a skillet, heat 1 tablespoon of the oil.
1 lb shiitake mushroom -- stems discarded, caps sliced 1/4 inch thick; salt and freshly ground black pepper; 1 lb mixed mushroom such as cremini, sliced 1/8 inch thick, and oyster mushroom, caps quartered; 1 medium onion, finely dinced; 2 garlic clove, minced; 1 / 4 cup dry white wine; 1 cup chopped canned tomato, drained; 1 / 2 cup unsweetened ...
Add the pasta and cook until al dente (if using penne, cook for 7 minutes). Meanwhile, pour the reserved porcini soaking water through a fine mesh strainer to remove any sand.
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This fall pasta recipe is equal parts salty, savory and satiating, thanks to shallot, garlic and lots of crispy bacon. "It has a bit of tang from a secret ingredient: apple cider vinegar," Gillen ...
Prepare the pastry shells according to the package directions. Heat the oil in a 10-inch skillet over medium-high heat. Add the mushrooms, garlic, rosemary and thyme.
Add the pasta and cook until al dente (if using penne, cook for 7 minutes). Meanwhile, pour the reserved porcini soaking water through a fine mesh strainer to remove any sand. Slowly add the porcini water and then the tomato sauce to the mushroom mixture, stirring. Add the cream and stir well. Drain the pasta, add to the sauce, and mix well.