Friends took us chanterelle mushroom hunting this weekend. We tried this recipe and loved it. Doubled the fresh sage and actually used fat free half and half. Served with steamed broccoli from our garden.
Penne with Wild Mushrooms
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.
More From Cooking Light
- Calories: 227
- Calories from fat: 27%
- Fat: 6.7g
- Saturated fat: 2.9g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 0.4g
- Protein: 8.7g
- Carbohydrate: 33.4g
- Fiber: 2.2g
- Cholesterol: 17mg
- Iron: 1.9mg
- Sodium: 421mg
- Calcium: 58mg
- 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.
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