This recipe was easy and made with all ingredients I had on hand. I didn't have a can of beef consomme, so I used beef bouillion, which turned out fine. I loved the way this recipe had you layer the flavor! Be sure not to boil the liquid down too far (which I did and had to improvise - oops!!). This was just a nice weekday dinner. I served with a green salad and a leftover glass of merlot! YUM! I also want to tell you that this recipe goes on my "to tinker with" list. I want to try this again with double the sauce, double the mushrooms, and some beef chunks... maybe some caramelized onions too! So many possibilities!
Penne with Mushroom Sauce
oduamy Posted: 03/30/09
janelea Posted: 02/26/11
I lost my original recipe and think this may be the one I had. The flavors are full and rich and really wonderful. I followed the recipe exactly but tripled it so as to have more sauce. I don't remember using cornstarch which I would prefer not to do. I served leftovers to my son 3 or 4 days after I made it and it was just as good as the day I made it. My son commented on the wonderful rich flavors. It was great. I hope this is the recipe I made. Can't wait to try it again. Don't change a thing and use a full bodied red, reasonably good quality wine. This is a great winter recipe because of the dark richness of the color and flavors.
heddyq Posted: 08/24/11
My entire family LOVED this. Definitely worth the time and good enough for company.