Wednesday, January 2, 2008

Penne with Wild Mushrooms

So we made these for NYE. They were easier to make than the Papparedelle with Wild Mushrooms but not as good. Still I would make them again.

Penne with Wild Mushrooms

1 tablespoon olive oil
1 teaspoon butter
3/4 cup thinly sliced leek (about 1 large)
2 teaspoons minced fresh sage
6 cups coarsely chopped wild or cultivated mushrooms (about 1 pound)
3/4 cup half-and-half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces uncooked penne (tube-shaped pasta)

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.



Yield: 6 servings (serving size: 1 cup)

CALORIES 227 (27% from fat); FAT 6.7g (sat 2.9g,mono 2.8g,poly 0.4g); PROTEIN 8.7g; CHOLESTEROL 17mg; CALCIUM 58mg; SODIUM 421mg; FIBER 2.2g; IRON 1.9mg; CARBOHYDRATE 33.4g

Cooking Light, OCTOBER 2007

2 comments:

Unknown said...

I have this one and the papardelle marked to make. What was okay about it?

Al's CL Reviews said...

The Paparedelle was better to me because it was more rich (ie it had cheese...lol!)