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Penne with Wild Mushrooms
Date added: November 15, 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.
- Servings: 6 change
- Calories per serving: 217
- Prep time: 0
- Cook time: 0
Ingredients
- 1 tbsp oil, olive, extra virgin, unrefined
- 1 tsp butter, salted
- 3/4 cup leeks, bulb & lower leaf, ckd, drained, chpd
- 2 tsp sage, minced fresh
- 1 pound mushrooms, coarsely chopped wild or cultivated (about 6 cups)
- 3/4 cup cream, half and half, fat free
- 1 tsp salt, table
- 1/2 tsp spice, pepper, black, ground
- 8 ounce-weight pasta, penne, dry, pkg
Recipe Method
1. 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.
2. Cook pasta according to package directions, omiting salt and fat. Drain. Place in a large bowl. Add mushroom mixture to pasta; toss gently to coat.
Yield: 6 servings (serving size, 1 cup).
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 217 | 11% |
| Fat 4g | 6% |
| Cholesterol 2mg | 1% |
| Sodium 432mg | 18% |
| Carbohydrates 36g | 11% |
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