Penne with Oyster Mushrooms, Prosciutto, and Mint

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


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

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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