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Penne with Wild Mushrooms

 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

Recipe Images

  •  Penne with Wild Mushrooms

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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).

Nutritional Facts

Per serving% Daily Value*
Calories 21711%
Fat 4g6%
Cholesterol 2mg1%
Sodium 432mg 18%
Carbohydrates 36g11%

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