Mushrooms add not only a nice texture to meals, but also awesome flavor. In this dish, they provide a stock that is released when cooked which accompanies the creamy sauce in an amazing way. The result combined with the rest of the ingredients is a spicy, rich, and extremely flavorful sauce. Enjoy!
Creamy Mushroom Penne
1 pound white button mushrooms
1/2 pint heavy cream
1 pound penne
4 cloves garlic, chopped finely
1/4 cup chopped flat-leaf parsley
1 teaspoon red pepper flakes
salt
2 tablespoons extra-virgin olive oil
1/2 cup chicken stock
1 tablespoon tomato paste
Cook penne until al dente according to package instructions.
Meanwhile, chop mushrooms. Add to pot with olive oil, red pepper, 1/2 of the parsley, and garlic. Saute for 1 minute. Then, add chicken stock. Allow to saute over medium-high heat until mushrooms are cooked and liquid is released from the mushrooms. Then, add cream and salt. Cook for 5 minutes. Next, add tomato paste and stir. Switch heat to medium-low, and allow to simmer for 5-8 minutes, or until the sauce has thickened to a creamy consistency (the sauce should not be watery). Add this sauce to the penne with remaining parsley, toss, serve immediately.
Serves approximately 5.
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