Gout Book.docx

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Morel mushrooms are sauteed with onions, garlic, and basil to make a delicious sauce
for penne pasta and broccoli. Once you soak the mushrooms for 20 minutes, this dish
goes together quickly. Prep time and cook time is 20 minutes each for a total of 40
minutes yielding you about 4 to 6 portions.
Ingredients:
1/2 ounce dried morels or similar mushrooms such as cepes or porcini
1/2 cup olive oil
1 onion, minced
1 large garlic clove, minced
1/2 to 1 teaspoon dried hot red pepper flakes, or to taste
1/4 cup minced fresh basil or parsley leaves
1 pound whole wheat penne or similar tubular dried pasta
1 head of broccoli, separated into flowerets and stems peeled and cut into 1-inch pieces
(about 1 pound in all)
How to prepare:
 In a bowl soak the mushrooms in 1 cup boiling water for 20 minutes, drain them,
reserving the liquid, and slice them, discarding the tough stems.
 Strain the liquid through a fine sieve into a bowl and reserve 1/3 cup.
 In a saucepan heat the olive oil over moderate heat until it is hot, add the onion and
the mushrooms, and cook the mixture, stirring, until the onion is pale golden.
 Add garlic, and the red pepper flakes and cook the mixture, stirring, for 30 seconds.
 Add the reserved mushroom liquid and salt to taste and simmer the sauce for 1
minute.
 Stir in the basil.
 In a large saucepan of boiling salted water cook the penne pasta for 6 minutes, add
the broccoli, and cook the mixture for 5 to 6 minutes more, or until the pasta is al
dente and the broccoli is just tender.
 Drain the mixture, transfer it to a heated bowl, and toss it with the sauce. Serve
immediately.