38 | Four Seasons Hemet Herald | August 2016 |
If you'd like to submit your favorite recipe
for upcoming issues of the
Hemet Herald, please email them to
Louise at Louise.Ceccarelli@fsresidential.com.
Bon Appetit!
Penne with Sausage, Porcini and Portobello Mushrooms
This recipe came from Keyways winery in 2008. It is fairly easy and quick, but tastes like you cooked all day!
• 2 oz. dried porcini mushrooms (in the produce section at your grocery store)
• 12 oz. Italian sausage, cut into ½" pieces
• 1 ½ C chopped yellow onion
• 3 cloves garlic, chopped
• ¼ tsp. Kosher salt
• ¼ tsp. freshly ground black pepper
• 1 ½ C Portobello mushrooms, chopped
• ¾ tsp. crumbled dried rosemary
• 1 tsp. dried thyme
• 1 ½ C Syrah wine--I've tried others, but Syrah (or Shiraz) tastes best in this recipe
• 2 – 14 oz. cans chopped tomatoes, drained
• 1 T. tomato paste
• Kosher salt and fresh ground black pepper to taste
• Red pepper flakes to taste (optional)
Soak porcini mushrooms in hot water for 1-3 hours, drain.
In medium skillet, sauté sausage for 6-7 minutes, turning to brown on
both sides. Remove with slotted spoon, place on paper towel and drain
In large sauce pan, on medium heat, sauté onions and garlic in 2 T.
olive oil for 4-5 minutes, until onions are translucent. Add porcini,
portobellos, rosemary, thyme, ¼ tsp. salt and ¼ tsp. pepper, and
continue sautéing for 3-4 minutes. Add wine and bring to boil. Reduce
heat and simmer to reduce by half. Add tomatoes and paste and simmer
for 8-10 minutes. Add reserved sausage and heat through. Season to
taste. This can simmer in crock pot or on back of stove till ready to eat!
Cook pasta according to package to al dente. Drain and return to pot.
Add sauce and mix thoroughly.
To serve, divide in 4 large pasta or soup bowls. Top with Parmesan or
asiago cheese and fresh parsley.
Serve with Syrah wine.
By Louise Ceccarelli
