Wild Mushrom and Pasta Souffle
2 c 1% low-fat milk 1/4 c all-purpose flour 1/2 oz dried porcini mushrooms -- crumbled 5 tbsps grated fresh Parmesan cheese 3 tbsps salt 9 ozs egg noodles -- fine 2 tsps olive oil
Ingredients
- 2cup 1% low-fat milk
- 1/4cup all-purpose flour
- 1/2ozdried porcini mushrooms -- crumbled
- 5tbspgrated fresh parmesan cheese
- 3tbspsalt
- 9ozegg noodles -- fine
- 2tspolive oil
- 1lbwild mushrooms -- sliced
Directions
- 1
2 c 1% low-fat milk 1/4 c all-purpose flour 1/2 oz dried porcini mushrooms -- crumbled 5 tbsps grated fresh Parmesan cheese 3 tbsps salt 9 o
- 2
Add dried porcin i and bring sauce to a boil over moderate heat, stirring and scraping up any fl our clinging to bottom of pan
- 3
Add salt to taste and cook over moderately low heat, stirring, about 5 minutes
- 4
Pour sauce through a sieve into a bowl, pressing hard on mushrooms, and transfe r cooked mushrooms to a cutting board
- 5
Mince cooked mushrooms fine and return to sauce
- 6
Transfer 1/4 c sauce to a small saucepan and reserve
- 7
Into remainin g sauce whisk 3 tbsp Parmesan cheese and salt and pepper to taste and reserve
- 8
In large kettle bring 4 qts water and salt to boil for noodles