Rinse and drain common mushrooms. Trim and discard discolored stem ends; cut mushrooms wider than 1 inch in half lengthwise through caps. In a 5- to 6-quart pan, combine mushrooms, onions, garlic, and 1/2 cup broth. Stir often over high heat until liquid has evaporated and mushrooms begin to brown, about 20 minutes. Add 11/2 cups broth and stir often until liquid has evaporated, 12 to 15 minutes longer. Meanwhile, in a bowl, pour 2 cups boiling water over porcini mushrooms; let stand until mushrooms are limp, about 10 minutes. Squeeze porcinis in water to release grit, then lift out, squeeze dry, and chop. Slowly pour out 13/4 cups soaking water, leaving sediment behind, and reserve; discard remainder. In another bowl, blend remaining 2 cups broth with cornstarch. Add chopped porcinis, soaking liquid, vermouth, and thyme to pan with common mushrooms. Mix in cornstarch mixture and stir until boiling. Remove from heat. In another 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add pasta and stir occasionally until tender to bite, about 12 minutes. Drain. Mix pasta with mushroom sauce; add mozzarella cheese and stir to blend. Pour pasta mixture into a shallow 3-quart casserole (about 9 by 13 in.). Bake, covered, in a 350 degrees oven until sauce begins to bubble, about 25 minute (1 to 11/4 hours if chilled). Uncover, sprinkle evenly with parmesan cheese, and bake about 5 minutes longer. Let stand 10 minutes. Sprinkle with parsley. Spoon out portions. Add salt and pepper to taste.
Can be assembled ahead of time - store sealed casserole dish in refrigerator overnight.
Note: strong wine or vermouth taste - will probably reduce vermouth amount to 1/2 or 3/4 cup the next time.
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|Serving Size: 1 Serving (1269g)|
|Recipe Makes: 8|
|Calories from Fat: 76 (17%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 51mg||16 %|
|Sodium 3371.3mg||116 %|
|Potassium 1273.9mg||34 %|
|Total Carbohydrate 44.5g||13 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 43.2g|
|Protein 27.1g||39 %|
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Calories per serving: 459
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