www.monthlymealplanner.com
|
|||||
|---|---|---|---|---|---|
| Cynthia Nims, Cooking Light, OCTOBER 2007
Tender wild mushrooms such as oyster, hedgehog, or chanterelle are best for this dish, although cultivated oyster mushrooms are also suitable. Substitute fettuccine for penne, if you like. Garnish with fresh sage leaves. Nutritional Information Calories:227 (27% from fat) Fat:6.7g (sat 2.9g,mono 2.8g,poly 0.4g) Protein:8.7g Carbohydrate:33.4g Fiber:2.2g Cholesterol:17mg Iron:1.9mg Sodium:421mg Calcium:58mg |
|||||
| Ingredients: | |||||
| 1 tsbp | olive oil | ||||
| 1 tsp | butter | ||||
| 3/4 cup | thinly sliced leek (about 1 large) | ||||
| 2 tsp | minced fresh sage | ||||
| 6 cups | coarsely chopped wild or cultivated mushrooms (about 1 pound) | ||||
| 3/4 cup | half-and-half | ||||
| 1 tsp | salt | ||||
| 1/2 tsp | freshly ground black pepper | ||||
| 8 oz | uncooked penne (tube-shaped pasta) | ||||
| Directions: | |||||
|
Preparation
Heat oil and butter in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until tender, stirring occasionally. Stir in sage; cook 30 seconds, stirring occasionally. Add mushrooms; cook 10 minutes or until liquid evaporates, stirring occasionally. Add half-and-half; cook until liquid is reduced to 6 tablespoons (about 2 minutes). Stir in salt and pepper. Remove from heat; keep warm. Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl. Add mushroom mixture to pasta; toss gently to coat. |
|||||