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Categories:
whole wheat penne pasta mushrooms mushrooms shiitake mushrooms olive oil unsalted butter red onion black garlic freshly ground black pepper red wine whipping cream Rggiano Italian parsley
Viewed: 73 - Published at: 6 years agoIngredients
- 8-10 ounces whole wheat penne pasta
- 1 ounce dried wild mushrooms
- 8 ounces cremini mushrooms
- 5 ounces shiitake mushrooms
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/3 cup finely minced red onion
- 5-6 cloves black garlic, diced
- freshly ground black pepper to taste
- 1/2 cup dry red wine
- 1/2 cup whipping cream
- 3 ounces proscuitto, sliced into bite-sized pieces
- 1/4 cup Parmigiano Rggiano, freshly grated
- 2 tablespoons Italian parsley, coarsely chopped
Method
- Soak dried mushrooms in enough hot water to cover (about 1 cup) until softened, about 15-20 minutes. Strain the mushrooms and reserve the soaking liquid. Slice the mushrooms and remove any tough stems; set aside.
- Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.
- While the pasta is cooking, heat the butter and oil in a large cast iron skillet over medium-high heat. Add the shiitakes, cremini and wild mushrooms, and saute until lightly browned, about 4-6 minutes. Transfer to a plate and cover.
- Turn the heat down under the pan to medium-low, add the red onion and saute till starting to soften (usually a minute or two). Add the black garlic, thyme, and pepper and continue to saute for another minute.
- Pour the red wine and reserved liquid from the dried mushrooms into the pan and reduce by about 50% or until thickened.
- Return the mushrooms to the pan; cook 2 minutes, stirring to coat the mushrooms. Add the cream and heat until the mixture has thickened slightly.
- Stir in the sliced proscuitto and a bit of the pasta water if the sauce is too thick.
- Serve over the whole wheat penne with grated Parmigiano Reggiano cheese and garnish with chopped parsley.
