Recipes–Pasta With Dried Mushrooms, Basil, And Flageolets

This is a recipe which is simple to make with very little preparation and cooking time.  The combination of dried mushrooms and basil is classic, and a variety of beans (garbanzo, navy, flageolets) can be used to give it substance. Garbanzo beans are the main ingredient in a Mediterranean dish from which this recipe takes its inspiration – garbanzos, basil, garlic, Swiss chard, and a battuto comprised of garlic, celery, and onion.  I thought I would try flageolets for a change, and they are excellent in the sauce.  Flageolets are found in most gourmet food stores.  They are often imported from France. The dried mushrooms can be porcini, Portobello, or morel.

 

Pasta with Dried Portobello Mushrooms, Basil, and Flageolets

* 1 small can flageolets (6 1/2 oz. approx.)

* 1/2 oz. dried mushrooms soaked in water

* 1 med. onion, chopped

* 5 lg. cloves garlic, chopped

* 3-5 Tbsp. olive oil

* 1/2 cup Amontillado sherry

* 1 Tbsp. dried basil

* 1/4 cup freshly ground Parmesan cheese (optional)

* 1/2 lb. spaghetti (rigatoni or penne will do fine)

- Sauté the garlic, onion, and basil over medium heat for about 10 minutes

- Add the rehydrated mushrooms and about 2 Tbsp. of the rehydrating water

- Add the sherry and stir all ingredients well.  Let simmer for about 15 minutes.

- Boil the pasta, drain, plate, and spoon the flageolet mixture over the top of each portion

- Sprinkle the optional Parmesan cheese, add a few grindings of pepper, and serve