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Recipe: Penne with Creamy Mushrooms
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Ingredients
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| Qty. |
Unit |
Ingredient |
| 4 |
TBSP |
butter |
| 1 |
TBSP |
olive oil |
| 6 |
ea |
shallots, sliced |
| 1 |
lb |
cremini mushrooms, sliced |
| 1 |
tsp |
all purpose flour |
| 2/3 |
c |
heavy cream or panna de cucina |
| 2 |
TBSP |
port |
| 4 |
oz |
sun dried tomatoes in oil, drained and chopped |
| 1 |
ea |
pinch of freshly grated nutmeg |
| 12 |
oz |
dried penne |
| 2 |
TBSP |
chopped fresh flatleaf parsley |
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Instructions
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1) Melt the butter with the olive oil in a large, heavy-bottom skillet. Add the shallots and cook over low heat, stirring occasionally, for 4 - 5 minutes, or until softened.
2) Add mushrooms and cook for additional 2 minutes. Season to taste with salt and pepper, then sprinkle in the flour and cook, stirring, for 1 minute.
3) Remove the skillet from the heat and gradually stir in the cream and port. Return to the heat, add the sun-dried tomatoes and grated nutmeg, and cook over low heat, stirring occasionally, for 8 minutes.
4) Meanwhile, bring a large heavy-bottom pan of lightly salted water to a boil. Add the pasta, return to a boil, and cook for 8 - 10 minutes, or until tender but still firm to the bite. Drain well and add to the mushroom sauce.
5) Cook for 3 minutes, then transfer to a warmed serving dish. Sprinkle with chopped parsley and serve immediately.
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Source
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"Pasta: 40 Wonderful Classic Pasta Recipes"
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