Penne with Mushroom Sauce (Chef Boyardee)

5
Sherry Blizzard

By
@akflurry

Who among us doesn't have fond childhood memories of Chef Boyardee? Whether it was that boxed pizza or the canned ravioli, we all love that kind of comfort food. "Delicious Memories: Recipes and Stories from the Chef Boyardee Family", by Anna Boiardi, is a must have ISBN:978-1-58479-906-1. Hector Boiardi (the REAL Chef Boyardee) used fresh mushrooms that he personally inspected every day, not dried. I think his neice's (Anna) idea of using dried is brilliant. Your guests will never know that this is a vegetarian dish. The mushrooms are earthy and meaty, the sauce is perfect!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
1 Hr
Cook:
45 Min
Method:
Stove Top

Ingredients

  • 2 c
    water
  • 1 oz
    dried porcini mushrooms (i used a prepackaged mixture of dried mushrooms)
  • 3 Tbsp
    butter
  • 3 Tbsp
    extra-virgin olive oil
  • 1 medium
    onion, diced
  • 1 box
    26.6 oz pomi strained tomatoes (see note below)
  • 1 can(s)
    10.7 oz hunts tomato puree
  • ·
    salt and pepper
  • 1 lb
    penne pasta (al dente) (use gluten free if you want it to be gluten free)
  • ·
    optional: red pepper flakes, parmesan cheese

How to Make Penne with Mushroom Sauce (Chef Boyardee)

Step-by-Step

  1. Here is what you need.
  2. Put 2 cups water in a saucepan and add dried mushrooms. Bring to a boil, cover and set aside until cool. (I had to do this a few times because I didn't feel the mushrooms were soft and tender enough). Use your fingers to feel the mushrooms. They should be soft, yet meaty.
  3. DO NOT THROW OUT THE LIQUID. Drain the mushrooms in a colander, reserving the liquid. Set the mushroom liquid aside. Rinse the mushrooms in the colander, (cleaning out any dirt or grit remaining) lay out on a paper towel to drain.
  4. Finely, chop the mushrooms. You don't want great big pieces, but because you are using dried mushrooms, they retain a slight "meatiness" that fresh mushrooms would not. Set the chopped mushrooms aside.
  5. Rinse the colander, line with paper towels, put a bowl or a measuring cup under the colander to collect the "cleaned" mushroom broth. You want to put the liquid through paper towels to catch any dirt or grit.
  6. Melt butter and oil in a large skillet, toss in onions and let cook on low 7-8 minutes until fragrant and translucent.
  7. Add mushrooms, mushroom liquid you saved, pureed tomatoes, salt and pepper. Let this bubble gently on the stove for about 45 minutes, stirring occasionally. You will notice it thickening just a little. Taste to adjust, salt and pepper more if needed.
  8. At about 25 minutes into the sauce bubbling, start your pasta. Bring a large pot of water to a boil. When boiling, add salt (you want your water salty). Cook pasta to al dente. Leaving it just a little firm makes this a great dish as both a main course or a side dish.
  9. Drain pasta well, add sauce and mix well.
  10. Notes: The original recipe calls for 1 32-oz can of plum tomatoes (Italian) and pureed through a food mill. My gut instinct was to add garlic. I'm GLAD I didn't! I could see adding a few red pepper flakes if you so desire. I didn't.

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