Penne Portabella...for Nay

Ingredients:      1 large portabella mushroom, sliced
3-4 good sized white mushrooms sliced
1 tablespoon extra virgin olive oil
1 lb mild italian sausage
2 boneless skinless chicken breast
¾ cup dry white wine
1 cup half & half (originally heavy cream)
4 garlic cloves, thinly sliced
1 lb cooked penne or bow tie pasta
¾ ounce porcini mushroom, dried
¾ cup hot water, only as needed (or more)
2 cups baby spinach leaves (or arugula)

Optional

▪ 2-3 tablespoons Pecorino Romano cheese, shredded

▪ salt and pepper (optional)

Directions

1.   Soak the dried porcini mushrooms in the hot water (about 10 minutes), then squeeze the liquid out of the mushrooms and chop up. Be sure to reserve the tasty soaking water for the sauce!

2.   Brown the sausage and drain.

3.   Cook the pasta according to package directions as well, less 1-2 minutes to finish "cooking" in the sauce. Meanwhile start the sauce:.

4.   Heat up a large pan add olive oil, saute garlic just until fragrant, add in cooked sausage, & all mushrooms, and the porcini soaking water as well as the wine. Let this cook for a few minutes. Cook until the portabella is browned and tender.

5.   Add cream and heat through, stirring to incorporate the flavors together. Next add the cooked pasta & spinach leaves, cook for a minute or two to let the pasta soak up the sauce and wilt the arugula or spinach.

6.   Taste and adjust seasoning, adding romano cheese then salt and pepper if desired. 

Dinner Rolls..or Filled-Buns

Large size Dinner Roll

4 ½ cups all-purpose flour

¼ cup shortening

¼ cup white sugar (or 1/8 cup Splenda Sugar Blend)

2 ½ teaspoons salt

1 ½ tablespoons active dry yeast (I use 2 packets rapid rise yeast to shorten time)

1 ½ cups cold water from tap

1 tbsp oil (I use olive oil)

1 egg (beaten in a sep bowl for basting)

PREHEAT oven to 400˚.

If using a stand mixer, use your dough hook for this from the start.  If mixing by hand you will have to knead dough for 20 minutes.

•    Mix together flour, sugar, salt, & instant yeast.  Then mix in shortening.  Then mix in water slowly while mixer is going.

•    Once dough begins to form wait for it to begin to pull away from mixing bowl (a min or so) then let it knead in the mixer on low for about 15 minutes. Then turn mixer off and remove hook.

•    Use oil to coat the dough. Move it around in the bowl to coat the whole ball.  Cover with kitchen towel and proof for one hour. (if rapid rise yeast this is only 10 minutes)

•    Roll dough by hand into a log about 12” long. Cut in half, then half again and keep going until you have 16 pieces for rolls/ 8 pieces for filled-buns.

•    If making rolls: form rolls with pieces and set on greased baking sheet.  Allow to proof for 45 minutes more (if rapid rise: 10 minutes), then baste with egg & bake for 12-14 minutes.

•    If making filled buns: Roll each piece out to about ¼” thick (I kinda rolled into an oval shape) Put your filling near the center but closer to you.  Fold over once, fold in sides, then fold over again.  Us a bit of the egg to seal the edge together & place on greased baking sheet.  Allow to proof for 45 minutes more (10 minutes for rapid rise yeast). Baste with egg & bake for 12-14 minutes.

**The quantity/size is approximate.  You may find that you want your rolls or filled-buns larger or smaller.

If you are filling with cheese…I suggest you use chunks that are the length you plan to roll.  Shredded tends to disappear into the dough while cooking**