Penne With Creamy Mushroom Medley
Recipe: #25910
April 08, 2017
Categories: Side Dishes, Penne, Mushrooms, Sunday Dinner, No Eggs, Vegetarian, Wine, Heavy Cream, Kosher Dairy, Vegetarian Dinner, more
"This is a recipe developed by Fabio Viviani from Fabip's Home Kitchen...he submitted it in for the Costco magazine called " Fabulous Food""
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (370.9 g)
- Calories 398.7
- Total Fat - 15.5 g
- Saturated Fat - 6.3 g
- Cholesterol - 45 mg
- Sodium - 89.3 mg
- Total Carbohydrate - 53.6 g
- Dietary Fiber - 9.2 g
- Sugars - 3.8 g
- Protein - 12.9 g
- Calcium - 45.9 mg
- Iron - 3.3 mg
- Vitamin C - 8.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large, heavy-bottom skillet, melt the butter with the olive oil over low heat. Add the shallots and cook over medium heat until caramelized.
Step 2
Add the mushrooms and cook over low heat for 10 minutes more. Season to taste with salt and pepper and the garlic powder. Dust the mushrooms with the flour and continue to cook on medium heat for 5 minutes, stirring, until all the water released from the mushrooms has evaporated. Add the Marsala wine and cook until it disappears.
Step 3
Remove the skillet from the heat and gradually stir in the cream. Return to the heat, add additional pepper to taste and cook on low until the sauce starts to get creamy.
Step 4
Meanwhile, bring a large pot of salted water to a boil Add the penne and cook for 8-10 minutes. Drain the pasta and add it to the skillet with the mushrooms sauce. Cook for 3 minutes over medium-low heat. Transfer to a warmed serving dish. Sprinkle with the chopped parsley and serve immediately.
Tips
No special items needed.
1 Reviews
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