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Penne with Wild Mushrooms by laticia jefferson serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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.

Categories:

Pasta/Rice/Potatoes
Vegetarian/Vegan