Yield: 6-8 servings
A classic dish, with an interesting twist taken to it, using porcini mushrooms, oyster cremini shitake mushrooms, lemon juice and cream cooked together to go over cooked penne pasta. Then mixed with fresh thyme, tuna and peas then topped with a thin crust made from grated parmesan and panko.
Ingredients:
- 3.5 cups dry (875ml) uncooked penne pasta
- 1.5 teaspoon (7.5ml) kosher salt
- ½ cup (125ml) boiling water
- ¼ cup (60ml) dried porcini mushrooms
- 1 tablespoon (15ml) olive oil
- 1 tablespoon (15ml) butter
- 1 lb (454g) mix of oyster, cremini, shitake mushrooms, cleaned
- 1 tablespoon (15ml) fresh thyme
- ¼ cup lemon juice plus zest of 2 lemons
- 3 cups (750ml) 35% cream
- ½ cup (125ml) fresh or frozen green peas
- 2 cans olive oil packed Albacore tuna drained (6oz (170g) each)
- ½ cup (125ml) parmesan cheese grated
- ½ cup (125ml) panko bread crumbs
- Salt and pepper
Method:
Bring a large pot of water to boil over high heat. Add salt and pasta, stir. Cook until slightly under el dente. Drain and place on baking sheet to cool. If pasta starts to stick together while cooling drizzle a small amount of olive oil and toss to coat.
Soak the porcini mushrooms in ½ cup (125ml) boiling water for 10 minutes or until mushrooms are soft.
Squeeze the water from porcini and roughly chop. Reserve soaking liquid.
Clean and chop the mushrooms into even sizes.
In a large sauté pan set over medium-high heat add olive oil and butter. Allow to heat then add the mushrooms to the hot skillet. Cook while stirring until golden brown and caramelized. About 15 minutes. Season with salt and pepper.
Deglaze pan with lemon juice and add the cream. Add porcini mushrooms and reserved liquid.
Add the lemon zest, thyme salt and pepper.
Stir until slightly thickened.
Remove from heat place in a large bowl add pasta and stir to coat. Gently fold in drained tuna and peas.
Taste and adjust seasoning if necessary. Place in an oven proof dish.
In a small bowl mix together parmesan and panko.
Sprinkle evenly over the top of the casserole.
Place in a preheated oven 350F (176°C) and bake for 35 minutes or until piping hot and the topping is golden and crispy.
Remove and serve.
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