Bolete mushrooms are often used as a substitute for porcinis in traditional Italian recipes, as they have a very similar look and flavor. In this simple pasta dish, they add depth of flavor and a meaty texture to a fresh tomato cream sauce.
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients
Makes 4 to 6 servings
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1 Ounce Dried Premium Bolete Mushrooms
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3 Tablespoons Extra Virgin Olive Oil
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1 Medium Onion, chopped
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4 Cloves Garlic, chopped
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1 Pound Fresh Tomatoes, peeled, seeded and chopped
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1/2 Teaspoon White Sugar
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1 1/2 Cups Heavy Cream
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2 Ounces Fresh Basil, torn
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1 Pound Penne Pasta, uncooked
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1 Bunch Asparagus, trimmed and cut to 1-inch lengths
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3/4 Cup Parmesan Cheese, shredded
Directions
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Rinse mushrooms under cold running tap water to remove any debris. Place mushrooms in bowl, and cover with boiling water. Let soak 15 to 20 minutes. Rinse well, and chop.
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Heat oil in skillet over medium-high heat. Add onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add mushrooms and cook 5 minutes. Add tomatoes and sugar. Season to taste with salt and black pepper.
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Bring to a boil and cook, stirring, 3 to 5 minutes. Add cream and one-third of basil. Taste, and adjust seasoning as necessary. Remove from heat.
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Bring large pot of water to a boil. Add penne and cook until almost done, then add asparagus during final minute of cooking. Pasta should be al dente and asparagus just tender.
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Toss hot pasta and asparagus with tomato mixture. Add Parmesan cheese and remaining basil; toss to combine. Serve immediately.