Monday, March 5, 2012

Penne Pasta with Wild Mushroom Cream Sauce

Penne Pasta with Wild Mushroom Cream Sauce sides; bacon wrapped lions mane and roast Potatoes
Start water Penne Pasta
Olive Oil
Cream sauce:
1/2 cup of milk
1/2 cup of half and half
2 cups mix of wild mushrooms (your choice) ...we used chantrelle, lions mane, and oysters (all local in beautiful Oregon if you know how to pick mushrooms ;)
1/2 cup white wine
up to 1/2 cup of flour

Start boiling down milk and half in half in saucepan on medium low. Start to Saute the mushrooms in a little bit of olive oil. Add milk wine and season with salt, pepper, and Italian herbs of your choice. Stir often. Once mushrooms are cooked down add to sauce pan with cream sauce, add 1 tsp of flour (of your choice) at a time and stir until creamy but not to thick. Taste and add extra seasonings and Parmesan at this time, Strain noodles and serve.

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