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Penne with Wild Mushroom Sauce

 

22

Yield

4

servings

Prep

10

min

Cook

35

min

Ready

45

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 pound mushrooms, wild
*
2 tablespoons olive oil
3 tablespoons butter
6 tablespoons shallots
chopped
1 ¾ cups chicken broth
pound provolone cheese
¾ cup Parmesan cheese
grated
½ cup basil
chopped
*
1 pound pasta, penne

Directions

Rinse the mushrooms and pat dry with paper toweling. Cut the mushrooms into thin slices or bite-size pieces.

Heat 1 tablespoon of the oil in skillet and add the mushrooms. Cook, stirring frequently, about 5 minutes.

Add half of the butter and the shallots, sitrring to blend.

Cook about 5 minutes longer and add the stock.

Bring to the boil and add the fontina cheese. Let cook over relatively high heat about 5 minutes.

Stir in the remaining butter and the Parmesan cheese.

Stir to blend well. Add ¼ cup of the basil and the thyme and stir.

Meanwhile, bring about 3 quarts of water to the boil.

Add the penne and cook until al dente.

Reserve about ¼ cup of the cooking liquid.

Drain the pasta immediately and return it to the pot.

Add the reserved pasta liquid and remaining 1 tablespoon of olive oil and stir to blend.

Transfer equal portions of the pasta onto each of 4 to 6 hot pasta plates.

Spoon equal portions of the mushroom sauce onto each serving and sprinkle each serving with the remaining basil.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 307g (10.8 oz)
Amount per Serving
Calories 81537% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 837mg 35%
Total Carbohydrate 31g 31%
Dietary Fiber 4g 15%
Sugars g
Protein 70g
Vitamin A 17% Vitamin C 2%
Calcium 53% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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