Penne with Oyster Mushrooms, Prosciutto, and Mint

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


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

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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