Penne Pasta with Wild Mushroom Cream Sauce

Penne Pasta with Wild Mushroom Cream Sauce sides; bacon wrapped lions mane and roast Potatoes

Ingredients:

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

Directions:

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.

Mushroom, Cheddar and Breadcrumb Stuffed Mushrooms

Ingredients:

1 package of fresh white button mushrooms

1 egg

1/2 cup bread crumbs

1 clove fresh garlic

Salt and pepper to taste

1/4 cup of cheddar cheese grated

green onion to garnish

Directions:

Preheat oven to broil

Cut out stems of mushrooms and dice. Saute with garlic til slightly done, fork mash and add other ingredients.

 Stuff contents into mushrooms and garnish with green onions. Broil for 8-10 mins, or until done. Enjoy!