Ingredients

Adjust Servings:

	Pasta
	10 ounces Lasagna Noodles , broken into 2-inch pieces
	8 ounces Collard Greens , tough stems removed, coarsely chopped
	Mushrooms
	2 cups Vegetable Broth
	1 ounce dried Porcini Mushrooms
	1½ tablespoons Olive Oil
	1 medium Onion , chopped
	1 tablespoon fresh Rosemary
	6 Garlic cloves, minced
	1 pound fresh Mushrooms , any kind, wiped clean and cut into bite-size pieces
	Sea Salt
	Black Pepper
	Sauce
	black pepper Tomato Paste
	2 tablespoons dry White Wine or sherry
	½ cup minced Parsley

Wide noodle and collard bowl with wild mushroom ragout recipe

Name: Wide noodle and collard bowl with wild mushroom ragout recipe
Yield: 4 Servings
Ingredients: Lasagna Noodles: 10 ounces; Collard Greens: 8 ounces; Vegetable Broth: 2 cups; Porcini Mushrooms: 1 ounce dried; Olive Oil: 1½ tablespoons; Onion: 1 medium; Rosemary: 1 tablespoon fresh; Garlic: 6; Mushrooms: 1 pound fresh; Sea Salt; Black Pepper; Tomato Paste: black pepper; White Wine: 2 tablespoons dry; Parsley: ½ cup minced

Serves 4
Medium

Ingredients

Pasta
10 ounces Lasagna Noodles
8 ounces Collard Greens
Mushrooms
2 cups Vegetable Broth
1 ounce dried Porcini Mushrooms
1½ tablespoons Olive Oil
1 medium Onion
1 tablespoon fresh Rosemary
6 Garlic
1 pound fresh Mushrooms
Sea Salt
Black Pepper
Sauce
black pepper Tomato Paste
2 tablespoons dry White Wine
½ cup minced Parsley

Directions

Wild mushrooms are absolutely delicious in this dish, but even using common mushrooms provide tasty results. Since vegan wide noodles may be more difficult to find, the recipe calls for lasagna noodles. If you do have access to vegan wide noodles, grab a box and cook up a bowl of ragout.

Steps

1 Done	Pasta Bring a large pot of salted water to boil over high heat. Add the pasta and the collards and cook until both are tender. Drain, return to the pot and keep warm.
2 Done	Mushrooms Combine the broth and porcini in a small saucepan over high heat. Cover and bring to boil, reduce to simmer, and cook for 3 minutes. Remove from heat and set aside for 10 minutes to soften. Drain the porcini, reserving the broth, and rinse the mushrooms in a fine-mesh strainer. If needed, chop the porcinis and set aside. Strain the broth using a coffee filter or reusable tea bag. Set aside.
3 Done	Heat the oil in a separate large pot over medium heat. Add the onion and rosemary, cover and cook until golden, about 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Increase the heat to high and add the fresh mushrooms, season with salt and pepper and cook, stirring occasionally, until mushrooms are golden, about 6 minutes. Reduce heat to medium and add the reserved porcini. Remove the mushrooms and set aside.
4 Done	Sauce Add the tomato paste to the now empty pot and cook, stirring, until it darkens, about 1 minute. Add the wine and cook, stirring, until it evaporates. Add the reserved porcini broth and cook until reduced by half, about 4 minutes. Add the sauce, reserved mushrooms, and parsley to the pasta. Stir well, adjust seasoning, and serve in deep bowls.