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Penne with Wild Mushrooms

Randy Mayor; Jan Gautro
Yield 6 servings (serving size: 1 cup)
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.


  • 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)

Nutrition Information

  • calories 227
  • caloriesfromfat 27 %
  • fat 6.7 g
  • satfat 2.9 g
  • monofat 2.8 g
  • polyfat 0.4 g
  • protein 8.7 g
  • carbohydrate 33.4 g
  • fiber 2.2 g
  • cholesterol 17 mg
  • iron 1.9 mg
  • sodium 421 mg
  • calcium 58 mg

How to Make It

  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, omitting salt and fat. Drain. Place in a large bowl. Add mushroom mixture to pasta; toss gently to coat.

Cook's Notes

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