Penne with Oyster Mushrooms, Prosciutto, and Mint

Penne with Oyster Mushrooms, Prosciutto, and Mint
Photo by Leigh Beisch


  • 1 pound oyster mushrooms, sliced, tough stems removed
  • 3 tablespoons olive oil
  • ½ pound penne
  • ½ cup chicken broth
  • ½ cup chopped mint
  • 1 tablespoon plus 1 tsp. kosher salt
  • Freshly ground black pepper
  • + 3 more ingredients
    • 1 cup grated fontina cheese, preferably Italian
    • 2 cloves garlic, thinly sliced
    • 2 slices prosciutto, chopped

1. Bring a large pot of water to boil. Add 1 tbsp. salt and penne. Cook until barely tender to the bite. Drain; set aside. 2. In the same pot, heat olive oil over high heat. Add mushrooms and remaining tsp. salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to br...

View full recipe at My Recipes


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