HARVEST VEGETABLES AND PENNE IN A WILD MUSHROOM BROTH
Courtesy of Executive Chef Daniel Bruce Boston Harbor Hotel, Boston
Wild Mushroom Broth
12 ounces vegetable broth
6 ounces wild mushrooms, thinly sliced
2 shallots, peeled, thinly sliced
3 bunches thyme, chopped
1 clove garlic, peeled, thinly sliced
Salt and pepper to taste
In a pot, combine all ingredients. Simmer for 2 hours and season to taste.
3 ounces Butternut squash, peeled and diced
3 ounces carrots, peeled and diced
3 ounces onions, peeled and diced
3 ounces Macumber turnips, peeled and diced
1 cup black kale or other hearty greens, rib removed and
1 teaspoon butter
Salt and pepper
In a saucepan, melt butter, add onions and carrots and cook until lightly browned. Add turnips, cook until tender, then add squash. Cover and slow cook until tender. Toss in kale at last minute only to wilt. Season to taste.
1 cup penne
2 quarts water
1 teaspoon salt
1 teaspoon olive oil
Bring water to boil, add salt and stir in pasta. Simmer for approximately 12 minutes, until pasta is tender, or less if al dente is preferred. Drain and toss with oil to avoid clumping.
Bring broth to boil, add cooked pasta and vegetables and serve.
Makes four servings.