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.
Ingredients
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[0] => Array
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[37d310ec-c120-41a4-950f-a45581f75d59] => Array
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[title] => oil, olive, extra virgin, unrefined
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[title] => leeks, bulb & lower leaf, ckd, drained, chpd
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[ingredientuuid] => c0d9e9f9-860f-7734-05bb-f92835de6638
[quantity] => 0.75
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[title] => sage, ground
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[quantity] => 2.00
[measure] => teaspoon
[title_custom] => sage, minced fresh
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[050b285a-abbc-d304-115e-6341b3b3aa52] => Array
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[title] => mushrooms, oyster, fresh, lrg
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[ingredientuuid] => 050b285a-abbc-d304-115e-6341b3b3aa52
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[measure] => pound
[title_custom] => mushrooms, coarsely chopped wild or cultivated (about 6 cups)
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[title] => cream, half and half, fat free
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[title] => spice, pepper, black, ground
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[title] => pasta, penne, dry, pkg
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-
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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