Pasta and Mushrooms with Parmesan Crumb Topping

Pasta and Mushrooms with Parmesan Crumb Topping
Photo by Romulo Yanes

Ingredients

  • 2 ounces finely grated Parmigiano-Reggiano
  • 2 garlic cloves
  • 2 tablespoons extra-virgin olive oil
  • ¼ ounce dried porcini mushrooms
  • 1 ¼ pounds fresh cremini mushrooms
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • + 11 more ingredients
    • 1/3 cup fresh flat-leaf parsley
    • ½ cup water
    • ¼ teaspoon black pepper
    • 1 teaspoon dried oregano
    • ½ pound campanelle or gemelli pasta
    • 1 medium onion
    • 2 ¾ cups coarse fresh bread crumbs (from an Italian or French loaf)
    • 2 garlic cloves
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 cup reduced-sodium chicken or vegetable broth

Put oven rack in middle position and preheat oven to 425°F. Butter a 13- by 9-inch or other 3-quart glass or ceramic baking dish. Soak porcini in boiling-hot water in a bowl until softened, about 20 minutes. Spread out crumbs in a shallow baking pan and bake, stirring occasionally, until golden, ...

View full recipe at Epicurious

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