Pasta with Woodsy Artichoke-Mushroom Sauce

Name: Pasta with Woodsy Artichoke-Mushroom Sauce
Ingredients: 1 tablespoon butter; 1 pound Italian rotini or other imported curly pasta; 1 cup grated Pecorino Romano or aged Provolone cheese; Pepper; 1/3 cup dry vermouth; 4 garlic cloves, thin-sliced; 1 pound Italian rotini or other imported curly pasta; 1 tablespoon red wine vinegar; 5 medium-to-large artichokes (or 8 smaller ones); 1 cup hot water; ½ teaspoon kosher salt; l½ tablespoons olive oil; About 1/3 ounce (1/3 cup) dried porcini or other dried mushrooms; About 1/3 ounce (1/3 cup) dried porcini or other dried mushrooms; 1 cup grated Pecorino Romano or aged Provolone cheese

Preparation info

Serves
4

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Brown and savory, this sauce looks and tastes meaty but more subtle—because it’s artichoke and dried porcini. If porcini do not fit your budget, any dried mushrooms will do—even generic supermarket ones. The mixture is equally good over soft polenta.

Ingredients

About 1/3 ounce (1/3 cup) dried porcini or other dried mushrooms
1 cup<

Main course
Vegetarian

Method

Combine porcini and water; soak while you prepare other ingredients.
Prepare