Wild Mushroom Tetrazzini

By sincial

Ingredients

• 14 ounces Whole Grain Spaghetti, 1 package
• or Brown Rice Spaghetti
• 1 cup Shiitake Mushrooms(dry or fresh), If dry, soaked 10 minutes in 1 cup hot water, reserve soaking water
• 1/2 cup Maitake Mushrooms, soaked 20 minutes(if dry) in 1 cup hot water, reserve soaking water
• 2 Tablespoons Extra Virgin Olive Oil
• 3 cloves garlic, minced
• 1 cup onion, finely diced
• 1/2 cup celery, finely diced
• 1/4 cup button mushrooms, finely chopped
• 2 1/2 cups Soy sauce
• 1 1/2 cups water, including reserved mushroom soaking water
• 3/4 Sea Salt, or to taste
• 3 Tablespoons rice Wine or Sherry
• 1/4 cup unbleached white flour
• 1/4 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon freshly ground black pepper, or to taste
• 2 Tablespoons fresh parsley, minced for garnish
• 2 slices whole wheat bread, cubed

Details

Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

Preheat oven to 350°.

Cook pasta as package directs.

Drain the mushrooms and reserve the soaking water.
While the pasta is cooking, prepare the sauce by heating the oil in a large skillet and sautéing the garlic, mushrooms, onion and celery for 5 to 7 minutes.

Stir in the flour and mix constantly until all ingredients are coated with flour.

Combine the soy, water (including the mushroom soaking water), and rice wine. Slowly pour into the skillet while mixing constantly to prevent lumping. Bring to a boil, stirring constantly until the sauce becomes thick, about 2 to 3 minutes. Reduce the flame to low and add the salt, pepper, oregano, basil and pepper. Simmer 2 minutes.

Drain the pasta and mix in with the sauce. Lightly oil a baking dish and place the pasta in it. Place the bread cubes in a food processor and grind into bread crumbs. Sprinkle the bread crumbs evenly over the pasta. Bake for 30 minutes until the pasta is hot, the sauce is bubbling and the bread crumbs are slightly browned. Remove from the oven and sprinkle the parsley over the baked pasta. Serve.