15g dried Porcini mushrooms
2 cups hot water
2 tbspns MCT Oil
1 large brown onion chopped finely
250 button mushrooms chopped
180g Shiitake mushrooms, stems removed, sliced
2 tbspns plain flour
2 1/2 cups skim or no fat milk
3 slices kraft no fat cheese
1/2 cup finely chopped fresh chives
Salt and freshly ground black pepper
375g Penne pasta
1/2 cup bread crumbs (corn flake crumbs have less fat)
Soak porcini mushrooms in hot water for 20 minutes. Drain the mushrooms over a bowl;
reserve the soaking liquid. Coarsely chop porcini mushrooms. Meanwhile heat 1 tbspn
MCT Oil in a large frying pan, add onion, cook, stirring until softened. Add the button and
shiitake mushrooms; cook, stirring for 5 minutes or until browned. Add the porcini
mushrooms and the reserved liquid, leaving any sediment in the bowl, simmer, uncovered
for 10 minutes.
Preheat the oven to hot (220C/200C fan forced) grease an oven proof dish with MCT Oil (2
litre capacity). Heat the remaining MCT Oil in a saucepan, add flour, cook stirring until
golden. Remove from heat, gradually stir in milk. Stir over heat until sauce boils and
thickens. Stir sauce into mushrooms; simmer for 2 minutes, stirring occasionally. Remove
from heat, add no fat cheese and chives – stir until melted. Season with salt and pepper.
Cook pasta in a large pan of billing salted water until just tender, drain. Toss pasta with
mushroom mixture and transfer to dish. Sprinkle with bread crumbs. Bake for 25 minutes
until brown.
2 cups hot water
2 tbspns MCT Oil
1 large brown onion chopped finely
250 button mushrooms chopped
180g Shiitake mushrooms, stems removed, sliced
2 tbspns plain flour
2 1/2 cups skim or no fat milk
3 slices kraft no fat cheese
1/2 cup finely chopped fresh chives
Salt and freshly ground black pepper
375g Penne pasta
1/2 cup bread crumbs (corn flake crumbs have less fat)
Soak porcini mushrooms in hot water for 20 minutes. Drain the mushrooms over a bowl;
reserve the soaking liquid. Coarsely chop porcini mushrooms. Meanwhile heat 1 tbspn
MCT Oil in a large frying pan, add onion, cook, stirring until softened. Add the button and
shiitake mushrooms; cook, stirring for 5 minutes or until browned. Add the porcini
mushrooms and the reserved liquid, leaving any sediment in the bowl, simmer, uncovered
for 10 minutes.
Preheat the oven to hot (220C/200C fan forced) grease an oven proof dish with MCT Oil (2
litre capacity). Heat the remaining MCT Oil in a saucepan, add flour, cook stirring until
golden. Remove from heat, gradually stir in milk. Stir over heat until sauce boils and
thickens. Stir sauce into mushrooms; simmer for 2 minutes, stirring occasionally. Remove
from heat, add no fat cheese and chives – stir until melted. Season with salt and pepper.
Cook pasta in a large pan of billing salted water until just tender, drain. Toss pasta with
mushroom mixture and transfer to dish. Sprinkle with bread crumbs. Bake for 25 minutes
until brown.
Little Leakers
Bake Penne Pasta With Wild Mushrooms